Steps
- Stir 450g of bread flour, 2 teaspoons of instant yeast and ¾ teaspoon of table salt together. Mix in 375ml of warm water with a wooden spoon to make a wet, sticky dough.
- Cover and let rise for 2-3 hours, until doubled, bubbly and wobbly.
- Preheat the oven to 450°F / 230°C with a covered Dutch oven at least 10in / 26cm across inside for 30 minutes.
- Turn the dough onto a floured surface and dust the top with flour. Fold the edges inward about six times with a dough scraper to make a rough round, without kneading.
- Turn seam-side down onto parchment paper. Lift into the hot pot using the parchment and cover.
- Bake for 30 minutes, then uncover and bake for 12 minutes, until the crust is deeply golden and crisp. Cool on a wire rack for 10 minutes before slicing.