Directions
- 1Add 440 grams (3 cups) of bread flour, 1 teaspoon of cooking salt, and 1 tablespoon of instant or fast action yeast to a mixing bowl.
- 2Mix all the dry ingredients to ensure they are fully incorporated.
- 3Add 330 milliliters (1.5 cups) of very warm water (not boiling, just hot from the tap) to the dry ingredients.
- 4Mix in the water with the dry ingredients until there is no visible flour and the consistency is sticky.
- 5Cover the bowl with a tea towel and let it proof for 1 to 2 hours until it has doubled in size, has air holes, and is wobbly.
- 6Preheat your fan oven to 230 degrees Celsius (450 degrees Fahrenheit).
- 7Remove the dough from the sides of the bowl using a spoon or fork.
- 8Flour your surface well with a handful of flour.
- 9Place the dough on the floured surface and fold it four times from each side.
- 10Tuck and turn the dough underneath to create a ball-like shape.
- 11Place the mixing bowl over the shaped dough and let it proof for a further 15 minutes.
- 12Place an oven-proof pot (Dutch oven or stainless steel pot) into the preheated oven for 15 minutes to heat up.
- 13Grab some baking paper and place the dough on top of it. Score the dough if you'd like.
- 14Carefully place your dough into the heated pot.
- 15Place the pot with the dough into the oven for 30 minutes with the lid on.
- 16After 30 minutes, remove the lid and cook for a further 10 minutes or until beautifully golden brown.
- 17Place the bread onto a cooling rack for 15 minutes.
Ingredients
- 440 g bread flour
- 1 tsp cooking salt
- 1 tbsp instant or fast action yeast
- 330 ml very warm water
Equipment
mixing bowltea towelfan ovenspoonforkoven-proof potDutch ovenstainless steel potbaking papercooling rack
Tips
- Do not use boiling water for the dough; use hot water from the tap that you can comfortably hold your finger in.
- The dough should have a sticky consistency, not too wet and not too dry.
- You'll know the dough is ready after proofing when it's doubled in size, has lots of air holes, and is wobbly like jelly.
- You can score the dough before baking if desired.
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