Ingredients
450g/16oz Plain Bread Flour 0 or Plain flour
2 Tsp Instant Yeast or Rapid Rise Yeast
2 Tsp Salt
375ml Warm Water
Dutch Oven 10-inches or larger (see note)
Method:
Dough –
Mix the flour, yeast and salt in a large bowl.
Add the water. Then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy but not runny like a cake.
Cover with clingfilm and leave to rest in a warm place for 2-3 hours, until it doubles in volume.
Baking –
Preheat oven to 230C/450F.
Place your Dutch oven with lid on in the oven 30 minutes before baking so it gets hot.
Sprinkle surface with flour and scrape dough out of bowl. Sprinkle more flour on top of the dough.
Using a dough scraper or anything similar (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly give it a round shape.
Transfer the dough onto baking paper flipping the dough upside down (top will be underneath).
Place the dough with baking paper into preheated Dutch oven and cover with lid.
Bake for 30 minutes covered, then 15 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing. Enjoy!