Step 1

Heat the oven to 70°C / 160°F.

Step 2

Mix together both types of flour, the yeast, a pinch of sugar and the salt. Add up to 14 Tablespoons lukewarm water gradually, kneading as you add. The dough should be smooth and uniform. Add extra flour or water as needed. Knead vigorously for a further approx. 5 minutes to get plenty of air into the dough. Place in a bowl, cover and put in the oven for around 1 hour to prove. The dough should roughly double in size and have noticeable cracks in the surface.

Step 3

Meanwhile, stir the cornflour into approx. 14 Tablespoons water and bring to the boil, then take off the heat and cool to lukewarm.

Step 4

Take the dough out of the oven and turn the heat up to 250°C / 475°F. Put an oven-proof bowl of hot water in the oven. Grease a baking tray with butter.

Step 5

Knead the dough again and shape into an oval loaf, working in more flour if needed. Place the loaf on the tray and slash the surface several times. Brush with a little of the cornflour solution and place in the oven. Bake for approx. 10 minutes then reduce the heat to 200°C (180°C in a fan oven), 400°F, and bake for a further 45 minutes.

Step 6

Reheat the remaining cornflour solution and brush over the cooked bread. Cool on a wire rack.