450g of bread flour
1 packet The Simpler Co Active Dry Yeast
2 teaspoons of coarse sea salt
375ml of warm water (up to 55 °C)
Dissolve 1 sachet (10g) of The Simpler Co Active Dry Yeast in a little bit of room temperature water and immediately add the yeast to the flour and salt in a large bowl. Mix well with a whisk. Add the warm water gradually to flour mix with the handle of a wooden spoon until the dough forms. Consistency of the dough should be wet but not runny. Adjust water and flour amount accordingly to achieve the consistency. No kneading is required.
Cover dough with cling wrap and let rise in a warm environment for at least 2-3 hours until the dough doubles in size.
Pre-heat Dutch Oven in ovean with lid on up to 230 °C about 30 minutes befor baking. Shape dough and fold the sides inwards several times to form a round shape, place the dough upside down on a large piece of baking paper. Remove the hot Dutch Ovean from oven, place the baking paper with the dough into the oven, put the lid back on.
Bake at 230 °C for 30 minutes with the lid covered, then another 10-15 minutes without the lid or until the desired golden crust is achieved.
Cool on rack before slicing and serving.
The result is lovely artisan bread with a delicious golden crust and fluffy light bread beneath the crust.
