Pains a la Ancienne

Method

Mix the flour, yeast and salt together in a large bowl. Add the water and olive oil, then bring together to form a shaggy dough and knead for 10 minutes until smooth and elastic. Cover and leave to prove for 1-2 hours until doubled in size. Divide the dough into 8 pieces, shape into oval rolls and place on a baking tray lined with baking paper, seam-side down. Cover and prove for 45 minutes until puffy. Slash the top of each loaf with a sharp knife using a single diagonal cut. Bake at 220°C for 20-25 minutes until golden and crisp, creating steam in the oven during the first 10 minutes by placing a tray of water on the bottom shelf.