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 or refrigerate for up to 3 days.

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.

Preheat oven - Put dutch oven in oven with lid on. Preheat to 230°C/450°F 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, fold the sides inwards to roughly form a roundish shape.

Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper.

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 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.