Wattos Rustic Country style bread

This bread is a great alrounder and very easy to make if you follow the steps

awesome for brushetta,garlic bread. I like it with our home made soups.

INGREDIENTS
1 1/2 cups of warm water - (hot water from tap (this is for the bread dough)
3 cups cold water this goes into the oven to create a "steam oven"
1/2 tablespoon granulated yeast
1/2 tablespoon Smoked Boozy salt
1 tablespoons brown sugar
3 cups pizza flour (plain flour will work)
1/4 cup buckweat flour to dust your loaf in the bowl and to dust your board/pan/working surface before you put the loaf in the oven

INSTRUCTIONS

1. Put yeast, salt, and sugar together in a large mixing bowl. Add in 1 1/2 cups of warm water (hot tap water). Mix ingredients together with a fork. (or a mixer)

2. Add 3 cups flour all at once. Mix with a spoon until no clumps of flour remain. The dough should be very sticky and moist.

3. Cover the bowl of dough with a tea towel or linen cloth - a thin fabric that allows the bread to breathe. Let sit for 2 hours in a warm spot. Or, if you're not going to be baking that day, you can put the covered bowl in your fridge for 24 hours.

4.Preheat oven to 230C bake (not fan), in order to make sure the oven is fully heated before the bread goes in.

5.Put your bread baking pan on the middle rack - . On the bottom rack, put in another pan (this is where your cold water will go to produce the steam).
6. Dust the surface of the risen dough with flour, and pull the dough away from the sides of the pan, dusting the surface with flour as you go. You do NOT want to knead the bread at any point, as this will take air out of the dough. You're simply trying to get it out of the bowl in one piece.
7. Now, pour/transfer the dough onto the surface of a  baking paper .  you want to be able to drop the dough off into the baking pan with the baking paper, so cut approx a 30cm piece of paper, let it rest for 5-10 minutes.
8. Open the oven, and place the dough into your baking pan. Next, pour your ice water mixture into the "steam oven" pan on the lower level of the oven. Close the oven as quickly as possible, then bake for 30-35minutes (depending on your oven - each one bakes a little differently). Since the dough is so moist, it's hard to overcook this bread so go closer on the 35 minute side your first time making the bread.
9. Once the bread is done, remove it from the oven, being CAREFUL when you open the oven door since steam will come blasting out. Dry the bread on a cooling rack for 30 minutes, then slice and enjoy your homemade Wattos style rustic bread

Please let us know how this goes for you