In a bowl mix the flour and yeast, add lukewarm water and salt and mix really well till everything is combined.

Cover and rest for 30 min.

After 30 min do 1 x set of 4 stretch and folds, wetting your hand before each one and turning the bowl after each one.

Cover and rest at room temperature for 8-12 hours.

Once the dough is ready flour the top of it and the work surface (the dough is sticky) turn the bowl over and let it come to the bottom, it may take a few minutes and you can use your hand if it doesn't come out.

Flour the top of the dough and your hands (keep your hands floured throughout shaping) stretch the dough from underneath into a squarish shape, fold over one third and then the other third over it.

Roll it up, flip the loaf over, turn 90° and roll it over the other way, using the bottom of your palms tuck the dough in to create a tight ball.

Place on a bit of parchment with a sprinkle of flour. Cover with a tea towel and rest for 45 min.

Heat your Dutch oven or casserole dish with lid in your oven at 250C.

After 45min score the top of your dough with a very sharp knife or a razor.

Lift the dough and the paper into the Dutch oven (be sure to use gloves for the lid) put the lid on and bake for 30 min.

After 30'min turn the oven down to 230C take the lid off and place back in for 15 min.

Completely cool before eating (if you can 😉)