Combine the flour, caster sugar, salt and orange zest into a bowl and with a hand turn over to mix the dry ingredients together.

* For me I work with an oven at 240degC and put the dough directly on to a pizza stone. After 15 minutes, I lower the oven temperature to 190degC. If you can add steam to the oven, that will help with the rise.

Credit: Thank you to David Stubley @dave_bakes_bread for submitting this recipe

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