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In the warm water, add your yeast and sugar and stir let it sit for 5 to 10 minutes until foamy
Put 3 cups of plain flour in a big bowl. Add one teaspoon of salt and mix. Add your yeast mixture and mix together. Should look like a shaggy mess. Let rest 30 minutes covered
Do the stretch and fold clockwise four times turning the dough as you do this, let it sit for 30 minutes and repeat three more times
Put the bread in the fridge and let it rest overnight
Take the bread out and let it sit to room temperature about one to 2 hours
Then put your dough on a flowered bench top and do one last stretch and fold then put it in a bowl with baking paper in it, and let it sit for two hours till it doubles in size
30mins before you are ready preheat your oven at 230°, putting in your pot, which you will cook the bread in. Should have a lid
Put it in your pot score the top of your dough and pop the lid on and into the oven for 30 minutes then take your lid off and cook for another 20 minutes
Let bread rest for 10 minutes before devouring