Instructions

Take 100 ml of the water and warm it with the sugar to 110 degrees F. Add the yeast and leave for 10 minutes until a foam is forming on the surface.

Tip the flour into a large mixing bowl and add the salt, the activated yeast, the treacle and three-quarters of the remaining water and bring the dough together with a dough hook or by hand.

Continue to add the remaining water, a little at a time until the mixture forms a rough dough. You may not need it all.

Tip the dough onto a work surface coated with olive oil and begin to knead. Keep kneading for 5-10 minutes (use a machine if you prefer). Knead until the dough starts to form a soft, stretchy skin.

Leave to prove, covered in cling-film for as long as possible, ideally overnight. The dough will double in size eventually, but will take considerably longer than regular flour breads.

Form the dough into bread rolls, being careful to create some tension over the top surface by stretching the dough and tucking it under itself.

Preheat the oven to 425 degrees F and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.

When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).

Glaze with egg and bake for 20 - 25 minutes, depending on the size of your rolls. They need to be dry and hardening underneath.