Artisan bread

Ingredients

makes 1 loaf

In a large bowl, mix the flour, yeast and salt. Add the water and mix until all the flour is incorporated. The dough should be wet and not kneadable. Adjust with more water or flour if needed.
Cover and leave to rest for 1-2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Leave to rest for another 2-4 hours. At this stage, either bake immediately or refrigerate for up to 3 days for flavour development.
When ready to bake, if refrigerated, remove the bowl from the fridge for an hour before baking. Preheat to 220°C, for 30 minutes prior to baking. Place lid of the baking dish or a baking tray in the oven to preheat.
Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape.
Remove the lid or tray from the oven. Place the dough on the floured lid. Cut 3 or 4 slashes into the dough to allow the air to escape. Place the dish on top. Alternatively, place on a lined baking tray and pour water into a tray at the base of the oven to create steam. Bake for 1 hour covered, then 10 minutes uncovered at 180°C or until deep golden and crispy. Cool on a wire rack before slicing.