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Add the flour, yeast, salt, and warm water to a large bowl. Mix with a wooden spoon until all ingredients are combined and you have a wet, sticky dough. Do not knead.

Cover the bowl with a tea towel and leave the dough to rise at room temperature for 1 hour, or longer if desired. The dough should double in size and have bubbles on the surface.

Once risen, use a spoon to gently pull the edges of the dough towards the center, forming it into a rough ball shape within the bowl.

Lightly dust a clean surface with flour. Scrape the dough out of the bowl onto the floured surface. Gently form the dough into a ball using your hands, a spoon, or a bread scraper. Do not over-fold or knead the dough; it should remain slightly loose. Avoid adding more flour at this stage.

Line a bowl with parchment paper and carefully transfer the dough ball into the parchment-lined bowl. Cover the bowl.

Let the dough rest on the countertop for an additional 10-15 minutes.

While the dough is resting, preheat your oven to 230°C (450°F). Place a Dutch oven, an oven-proof pan, or a bread tin with its lid into the oven and heat for 10 minutes.

Carefully remove the hot pot from the oven. Dust the top of the dough with a little flour and, if desired, score the top with a sharp knife.

Using the parchment paper, carefully transfer the dough into the preheated pot. Cover the pot with an oven-safe lid (or another oven-safe bowl/baking sheet).

Bake the covered bread for 30 minutes.

Remove the lid from the pot and continue to bake for another 10 minutes, or until the crust is golden brown and crispy.

Carefully remove the bread from the oven and transfer it to a wire rack. Allow the bread to cool completely before slicing to prevent a gummy texture.


Add the flour, yeast, salt, and warm water to a large bowl. Mix with a wooden spoon until all ingredients are combined and you have a wet, sticky dough. Do not knead.

Cover the bowl with a tea towel and leave the dough to rise at room temperature for 1 hour, or longer if desired. The dough should double in size and have bubbles on the surface.

Once risen, use a spoon to gently pull the edges of the dough towards the center, forming it into a rough ball shape within the bowl.

Lightly dust a clean surface with flour. Scrape the dough out of the bowl onto the floured surface. Gently form the dough into a ball using your hands, a spoon, or a bread scraper. Do not over-fold or knead the dough; it should remain slightly loose. Avoid adding more flour at this stage.

Line a bowl with parchment paper and carefully transfer the dough ball into the parchment-lined bowl. Cover the bowl.

Let the dough rest on the countertop for an additional 10-15 minutes.

While the dough is resting, preheat your oven to 230°C (450°F). Place a Dutch oven, an oven-proof pan, or a bread tin with its lid into the oven and heat for 10 minutes.

Carefully remove the hot pot from the oven. Dust the top of the dough with a little flour and, if desired, score the top with a sharp knife.

Using the parchment paper, carefully transfer the dough into the preheated pot. Cover the pot with an oven-safe lid (or another oven-safe bowl/baking sheet).

Bake the covered bread for 30 minutes.

Remove the lid from the pot and continue to bake for another 10 minutes, or until the crust is golden brown and crispy.

Carefully remove the bread from the oven and transfer it to a wire rack. Allow the bread to cool completely before slicing to prevent a gummy texture.
