Preheat the oven to 230'C.
Sift bowl flours into a large bowl and add the salt and the yeast. Combine the ingredients, make a well in the centre and slowly add the tepid water. Mix with a spoon until the ingredients start to come together.
Once the dough starts to come together, remove from the bowl and place on a lightly floured surface. Knead the dough for 7-8 minutes until it is smooth. Shape into a ball.
Clean and lightly oil the mixing bowl. Return the dough to the bowl and cover with a damp, warm cloth. Place in a warm place and leave to prove for 50-60 minutes.
Once the dough has doubled in size, place it back onto a surface and knead to knock the air out of it. Re-shape the dough into a ball and place on a baking tray. Cover the dough with cling film and allow to prove for 25 minutes.
Remove the cling film and bake in the oven for 30-40 minutes. Tap the bottom of the loaf to check the cooking - it will sound hollow when ready.
«Try and prove the bread at 25'C as this is temperature at which the yeast will work best.»