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dan78
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Make the dough on Friday evening and bake it for lunch on Saturday.
This is a great beginner's bread, no fancy equipment, no kneading, just time and patience but it's really worth it.
The bread needs time in the fridge to prove.
Use strong/bread flour.
Make sure the dried yeast is in date.
Use a neutral olive oil, or rapeseed oil not extra virgin.
Try not to knock too much air out of the dough when you make the dimples step 4.