* 250g strong plain Bread Flour (I used '''Wessex Mill's''' French bread flour)
* 250g hard Durum wheat Flour (for Pasta)
* 1 teaspoon Salt
* 2 teaspoons easy-Bake Yeast
* 275ml cold water

===Method===
* Mix all the ingredients together and Knead using your hands or a Mixer with a Dough hook.
* Place in a bowl and cover with lightly oiled Cling film.
* Put the bowl in the Fridge for 12-48 hours, to allow the Dough to rise slowly.
* Remove from the Fridge a few hours before you want to use it.
* When it has doubled in height from the original size, simply place the Dough on a lightly floured surface, and work your way around the edge, tucking in each edge in turn into the middle.
* Handle it gently and do not knock it back first.
* Once you have a roughly circular shape, squeeze the gathered edges together to produce a taut surface around the rest of the boule.
* Turn it over onto a piece of greaseproof paper so that the squeezed seam is on the bottom of the loaf.
* Cover it with oiled Clingfilm/Plastic wrap, and leave to prove at warm room temperature until approximately doubled in height.
* Preheat the Oven, with a with a Semolina dusted Baking stone or sheet placed on a middle shelf and a deep Roasting tin on the oven floor, to 230° C (450° F - gas 8).
* Just before you put the loaf into the Oven, pour some Boiling water into the preheated Roasting tin to provide some Steam.
* Remove the clingfilm and slide the loaf using a Semolina dusted Bread paddle onto the hot stone.
* After 10 minutes, lower the heat to 220° C (425° F - gas 7) and turn the loaf round so it bakes evenly. It should be done in around 25 - 30 minutes, but check it after 20.
* If it sounds hollow when you knock the bottom of the loaf, it is ready.
* Leave the loaf on a wire rack to cool completely.

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