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In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
Add the flour and salt then knead with the dough hook for 5 minutes.
The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
Cover with the tea towel and allow to rise for another 30 minutes.
Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
Place in the oven and allow to bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.