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

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

Optional – refrigerate for flavour development. At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven - Put dutch oven in oven with lid on (26cm/10" or larger). 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 ½ tbsp flour.

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

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

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

Cool on rack for 10 minutes before slicing.