400g White Very Strong Bread Flour plus extra for dusting
50g Semolina plus extra for dusting
1 teaspoon fast action dried Yeast
2 tablespoons Olive Oil
1 teaspoon salt
2 teaspoons clear plain honey
Pyrex Glass Mixing Bowl
Pyrex Non Stick Baking Sheet
Gently warm the lager in a saucepan, without letting it boil.
In the meantime, put the flour, semolina, salt and yeast in a large Pyrex bowl. Add the olive oil and honey and then pour in the lager, mixing until it is fully incorporated and a soft dough is formed.
Knead on a floured surface until it is fully smooth and has an elastic texture. Put it back into the Pyrex bowl, cover with oiled BacoFoil and leave in a warm place to rise until it doubles in size. (Approx 1 hour)
Tip the dough out into a lightly floured surface and knock it out, kneading well.
Cut the dough into 4 pieces and then shape each into a Baton of about 30 cm.
Put the batons into a greased Pyrex Non-stick baking sheet, make a hood with oiled BacoFoil and leave to rise again until dough is half as big. (Approx 30 mins)
Pre-heat oven to 220°C
Dust the top with semolina and bake in the oven for approx 8-10minutes until slightly golden.
When picked up and tapped in the bottom, the bread should sound hollow.
Leave to cool slightly in a wire rack, can be eaten warm or kept in a bread bin for a couple of days.