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Mix the warm water with the yeast and leave for 10 minutes until foamy.
Add the flour and salt, then knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise until doubled in size (around 1½–2 hours).
Turn the dough onto a lightly floured surface. Gently shape into a tight ball or loaf by folding the edges into the centre and pulling it across the worktop to create surface tension.
Place into a well-floured banneton (or a bowl lined with a floured tea towel), seam side up, cover and leave to prove for 30 minutes.
Meanwhile, preheat a Dutch oven in the oven at 250°C for at least 30 minutes.
Turn the dough onto baking paper, score the top with a sharp knife, then carefully lower it into the hot Dutch oven.
Bake with the lid on for 20 minutes, then remove the lid, reduce the oven to 220°C and bake for a further 20 minutes, or until deep golden brown.
Leave to cool completely before slicing.