Oval banneton loaf

1. Add 350g lukewarm water and 4g instant yeast to the KitchenAid bowl. Add 500g flour, then 10g salt. Mix with the dough hook on speed 1 until no dry flour remains.

2. Cover the bowl and rest for 10 minutes.

3. Knead with the dough hook on speed 2 for 5-7 minutes, until the dough looks smoother and elastic. It may still stick slightly to the bottom of the bowl.

4. Cover and rise until roughly doubled, usually 1-2 hours depending on room temperature.

5. Tip the dough onto a lightly floured bench and shape into a tight oval/batard.

6. Flour the 30cm oval banneton well. Place the dough in seam-side up. Cover and proof for 45-75 minutes, until puffy but not collapsing.

7. Put the baking steel in the oven and preheat to 250°C for at least 45 minutes. Put a metal tray or cast iron pan on a lower rack for steam.

8. Turn the dough out onto baking paper. Dust off excess flour if needed. Use a bread lame or blade to make one long slash along the length of the loaf, slightly off-centre, holding the blade at about 30-45° and cutting about 1cm deep.

9. Slide the loaf onto the hot steel. Immediately pour boiling water into the hot steam tray. Bake at 240-250°C with steam for 20 minutes. Remove the steam tray, reduce to 220°C, and bake another 20-25 minutes.

10. Cool on a rack for at least 45-60 minutes before slicing.