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3 cups (450g) flour, bread or plain/all purpose

2 tsp instant or rapid rise yeast

2 tsp cooking / kosher salt, NOT table salt

1 ½ cups (375 ml) very warm tap water, NOT boiling or super hot

1 ½ tbsp flour, for dusting

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1. 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. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency.

2. Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.

3. Optional – refrigerate for flavour development: At this stage, you can either bake immediately or refrigerate for up to 3 days.

4. Take chill out of refrigerated dough – if you refrigerated dough, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating.

5. Preheat oven - Put dutch oven in oven with lid on. Preheat to 200°F 15 min prior to baking.

6. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour. Using a dough scraper, fold the sides inwards to roughly form a roundish shape.

7. Dough in pot: Remove hot dutch oven from oven. Increase the temperature of the oven to 450°F. Oil the dutch oven and sprinkle flour. Place dough into pot, place lid on.

8. Bake 30 minutes covered, then 14 minutes uncovered or until deep golden and crispy.

9. Cool on rack for 10 minutes before slicing.

NEXT TIME : if in small oven, bake for 25 min, at 425°F + 10 min at 400°F