INGREDIENTS

INSTRUCTIONS

For the starter: Pour the boiling water on to the flour and mix to a
batter. Leave overnight. The next day add the warm water to the
starter and crumble in the yeast. Mix to a soup. Addthe flour and mix
or knead in the bowk to a quite slack dough. Knead carefully for 5
minutes, keeping your hands as cleen as possible. Leave the dough to
rise in the bowl covered with oiled clingfilm in a warm place
(26C/80F) until doubled in size  Turn out on a well floured work
surface and lightly fold the dough  into a ball. Place on a 30cm/12
inch square baking tray libarally  scattered with flour. Cover with
oiled clingfilm and leave until  again doubled in size  Have similar
baking tray, oiled and slightly warmed, place it  carefully on the top
of the risen loaf so that the shape is somewhat  flattened then flip it
over when the smooth and floury side will be  facing upwards. Let
recover for 20 minutes. Meanwhile heat the oven  to 220C/425F/gas mark
7.  Either slash the top with a sharp knife or leave it to crack
freestyle in the oven. Bake for 35, until golden. Cool on a wire  rack.
Recipe By : Making Bread at Home / Tom Jaine  Posted to FOODWINE Digest
27 November 96  Date:    Thu, 28 Nov 1996 14:03:21 0000  From:  
Yishay & Yaara <trophy@YANDY.U-NET.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3226
Calories From Fat: 114
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 36.8mg
Potassium: 1046.6mg
Carbohydrates: 654.5g
Fiber: 26g
Sugar: 2.6g
Protein: 106g