Step 1

Measure the flour in a large mixing bowl. Add yeast, sugar and salt. Stir to combine dry ingredients.

Step 2

Pour the water into the bowl and mix it in with a spoon or a dough hook until thoroughly combined. You should have a sticky, shaggy dough.

Step 3

Cover your mixing bowl with a clean kitchen towel and place in a warm place to prove for 1 hour or until it has doubled in size. On a cold day it can take up to 90 minutes for the dough to rise.

Step 4

Sprinkle the worktop with plenty of flour. Tip the dough on it and sprinkle with a little flour – it will be sticky (that's how it should be). Line a bowl or banneton basket with baking paper and dust with flour.

Step 5

Use a pastry scraper to fold the edges over towards the centre to create a round loaf.

Step 6

Carefully cup the loaf in your hands and transfer into the prepared bowl seam side down or the banneton seam side up. Loosely cover with a plastic bag.

Step 7

Preheat the oven to 220°C (420°F) and place a cast iron pot on a lower shelf to preheat for 30 minutes while the bread is having its second rise.

Step 8

Slice the bread using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders).

Step 9

Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.

Step 10

Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing