TM
* 600g Mineral water
* 10g fresh Yeast or 5g Dried yeast
* 500g very strong bread Flour, eg Waitrose Very Strong Canadian Bread Flour
* 12g Salt

===Method===
* Place all of the ingredients, excluding the Salt into the TM and process for '''10-15 seconds / Speed 6''' until you have a smooth Batter.
* Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
* Add the Salt and mix for a '''few seconds / Speed 6''' to ensure that the salt is evenly incorporated.
* Grease a 900g loaf tin with Oil - Groundnut oil is best as it has a high smokepoint.
* Pour the Dough into it (it should fill about three-quarters of the tin).
* Allow to prove for 1 hour, covered.
* Meanwhile, place a tray or pan of Boiling water in the bottom of the Oven.
* Switch on the Oven to its highest temperature.
* When the Dough has finished Proving, sprinkle with Flour, put it in the Oven and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
* Bake for 60 minutes.
* Once Baked, turn out onto a Cooling rack and allow to cool.
* If the Bread is a little soft on the bottom, turn it over, place on a Baking tray and return to the Oven for 10 minutes or so until crisp.

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