Prep Time 1 hour hour
Cook Time 45 minutes minutes
Resting, Proofing, Fermenting 7 hours hours
Please note that the timings given here about the duration of the bulk fermentation and proofing take are only a guide of how long this took in our kitchen. If your house is warm like ours ( 22 - 24 C) 2 hours will be sufficient, however, if your place is much cooler it will be necessary to wait longer for the dough to double in size. A good tip is to let the dough rise in an oven with the light turned on or place it in your airing cupboard.