556g bread flour
30g extra virgin olive oil
2 tsp salt
1 tsp sugar
960g water, divided
1 packet/7g yeast
Lightly grease a loaf tin (9 in. x 5 in.), line the bottom with baking paper and set aside.
Place flour, olive oil, salt, sugar, 400g water and yeast into mixing bowl and mix 5 sec/speed 5 and knead 5 min/dough. Transfer dough to prepared loaf tin and smooth top with spatula. Place loaf tin into Varoma.
Place 560g water into mixing bowl. Place Varoma into position, secure Varoma lid and proof 35 min/65'C/speed 2, until almost doubled in size. Preheat oven to 175'C.
Bake for 45 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool before slicing and eating.
This recipe is adapted from the cookidoo recipe