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This recipe was uploaded by Chef Strongy
2. Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
3. Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
4. Gently knock back the dough in the bowl by gently folding it back onto its self.
5. Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.