About this recipe: An extremely simple recipe that produces delicious bread just the way you want it. This bread can withstand a fair bit of over cooking, it just makes it crustier, so bake it however you like it.
Came out well although I did not use any sugar as I prefer the taste of just salt. Also used the water in a roasting dish trick to help generate a nice crust. Cracking! - 17 Oct 2015
Came out looking like the picture. Really liked the tips about using olive oil instead of flour for the first knead, and using the defrost function of the fan-assisted oven (learned something new about my oven, too!). Will definitely use this recipe again. - 25 Sep 2016
jamesdehunter As a winemaker, I do not think the sugar is for the taste as much as it is for the yeast to convert to alcohol and Carbon Dioxide (it is the CO2 that Raises the bread). I use different "sugars" to change the final bread eg honey, demerara and muscovado. (the five stars are because I have to, not that I have made this particular loaf) - 23 Oct 2015