Ingredients
300g/10½oz strong white flour
100g/3½oz plain flour
1 tsp fine sea salt
300ml/10½fl oz water, at room temperature
1½ tsp fresh yeast, crumbled
3 tsp honey
corn or olive oil, for greasing
flour, for dusting

Method
1. Place the two flours and the salt into a large bowl and mix.
2. Place the water, yeast and honey in a separate bowl and stir to mix.
3. Combine the liquid and dry mixtures in the flour bowl and mix with your hands until evenly combined, then leave to stand for ten minutes.
4. Grease a flat clean work surface and knead the dough for 10-15 seconds to finish with the dough in a smooth ball. Clean and dry the bowl and replace the dough ball into the bowl to rest for ten minutes.
5. Remove the dough and knead again for 10-15 seconds on a greased, flat surface, shaping again into a ball. Return to the bowl and leave for 10 minutes.
6. Remove the dough and knead for a final 10-15 seconds on a greased, flat surface.
7. 'Turn' the dough by stretching it out on the work surface to create a rectangle, then fold it back on itself by thirds, first in one direction then in the other.
8. Leave the dough for 45 minutes then repeat the turning process. Leave to stand for another 45 minutes and turn again.
9. The surface of the dough should now be puffy and blistered with bubbles. Roll out the dough onto a clean, flat, floured surface to a thickness of about 8mm/¼in.
10. Using a 10cm/4in pastry cutter, cut out discs and place them onto floured baking trays. Once all the dough is used up, cover up the discs and leave to rise for one and a half hours, or until the discs have almost doubled in height.
11. Preheat the oven to 200C/400F/Gas 6.
12. With floured fingers, poke dimples into the surface of the dough discs, then place into the oven to bake for 25-30 minutes, until the surface is golden.
13. Remove from the oven and place onto wire racks to cool. If you prefer your bread softer, cover with a clean cloth while the discs cool.

Recipe copyright Mitchell Beazley