Method
1. Add fresh yeast, sugar, water and salt to the TM bowl
2. Heat - 2 min, 37°C, speed 2
3. Add remaining ingredients
4. Mix with MC on - 10 min, speed 6
5. Knead - 2 min, dough
6. Turn out onto Silpat mat and punch into tight ball
7. Wrap tightly and allow to double
8. Punch down dough and shape into 2 loaves
9. Place each loaf onto a separate sheet of baking paper
10. Pre-heat oven - 220°C
11. Heat pizza stone if possible
12. Add water to the TM5 bowl
13. Bring to the boil - 8 min, Varoma, speed 2
14. Place one loaf into Varoma dish
15. Steam - 10 min, Varoma, speed 3
16. Remove bread and slide onto pizza stone immediately
17. Bake a clean pizza stone - 8 min, 220°C
18. Let cool on round wire rack - 1 hr
19. Repeat with remaining loaf
20. Over time, you will not need to add dried or fresh yeast to this recipe. Adding the reserved 'starter' each time will be enough yeast for the bread to rise to the occasion!