Dutch Oven Bread

In a large bowl, mix the flour, salt and yeast until combined

Pour in the warm water and with a wooden spoon mix until a sticky dough forms

Cover the bowl tightly with plastic wrap and set it aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Preheat oven to 230 degrees Celsius.

Once preheated put the Dutch oven (with cover) in the oven for 30 minutes before baking

Generously flour a sheet of baking paper

Punch dough down and, with floured hands, transfer the dough on to the baking paper and quickly shape into a ball.

Sprinkle some more flour on top, cover it with plastic wrap and let it rest for about 30 minutes.

Optional: Slash the top of the bread about 1/2 cm deep slits.

After 30 minutes, remove Dutch oven from the oven (careful, it's super hot) and VERY carefully lift the dough and drop it, with baking paper and all into the preheated pot.

Place the cover on top and bake the bread for about 45 minutes with cover, and then another 10-15 minutes, uncovered until the bread is nice golden brown.

Let the bread cool for just a few minutes.