INGREDIENTS :

450g wheat flour

2 teaspoons instant rise yeast

2 teaspoons sea salt

375ml warm tap water

DOUGH SHAPING

2 tablespoon flour, for dusting

INSTRUCTIONS :

Mix Dough: Mix flour, yeast and salt in a large bowl.

Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated.

Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume.

Preheat oven Put dutch oven in oven with lid on. Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tablespoon flour.

Using a dough scraper or anything of similar shape, fold the sides inwards (about 6 folds) to roughly form a roundish shape.

Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper. Slide/push it towards the middle, then reshape it into a round(ish) shape.

Dough in pot : Remov piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.