Weigh 50g flour into a saucepan then add 400ml cold water and whisk. Bring to the boil, whisking furiously then spoon the mixture into a large mixing bowl and leave until warm. Beat in the yeast, add the remaining flour and salt, and work to a smooth dough. Cover and leave 10 minutes, then knead on a lightly oiled worktop for about 10 seconds then cover and leave 10 minutes. Repeat this knead-and-rest sequence twice more at 10 minute intervals then leave covered for 30 min. Roll the dough on a floured surface to about 20cm by 25cm, brush with water and sprinkle with polenta. Cut into 9 pieces, lay these spaced apart on 1 or 2 trays (lined with paper if you want although I didn't bother), cover and leave 1 1/2 hours. Heat the oven to 220C (220C fan-assisted) and bake for 20-25 minutes.
The cooked flour and water mixture. It looks like wallpaper paste, but have faith!!!
The brand of yeast I used. I used a scant two teaspoons of yeast and a scant two teaspoons of salt. It was quite warm the day I made them so I could possibly have used less yeast.
Come on, hurry up and cool down!!! I think I waited until it was about 40C before adding the yeast etc.
Mixing the rest of the ingredients in. It looks far too dry, but don't give up, just keep going.
Magic - after the first kneading the dough somehow miraculously comes together!
After the third kneading and ready to be shaped.
To show the fermentation and crumb structure.
Risen and ready for the oven. I dusted mine with flour, perhaps a little too generously.
Delicious crumb structure of the inside of one of the bread rolls. And below, the final product. Really tasty bread, very much recommended.