Easy White Loaf

Instructions

1. 1

   In a large bowl, mix the flour, yeast, salt.

2. 2

   Add the warm water, and stir thoroughly so all the four is hydrated. This will make a wet mess of a dough - this is fine. I like to make my hand sopping wet and ensure the dough is completely mixed. Form it into something resembling a mushy ball as best you can.

3. 3

   Cover with two layers of cling film and leave for 3 hours in a warm place.

4. 4

   Sprinkle the top of the dough with flour. It will now just resemble a huge formless bowl of squidge. Onto a floured work surface, scrape the dough out. It will hold a rough shape but will still be a mess.

5. 5

   Sprinkle enough flour on and around it to manipulate it without sticking. Then take each corner of the dough and pull it out, folding it back in to the center of the dough pile. This will create a parcel-type effect, with a clear seam facing up.

6. 6

   Flip the dough ball so it is seam-side down, and then use the relative stickiness of the counter to create tension in the dough ball and form it into a rough round shape. I like to then scoop in up, and put it on a sheet of baking paper.

7. 7

   Put the bowl OVER the dough bowl for the last rest. Then take a Dutch oven (lol) and pop it into the oven. In our case, we move the shelf to the bottom of the oven. Heat it full blast on fan - 250 degrees in our case.

8. 8

   Leave it for 30 minutes. NOT longer - this step will let the dough settle but, depending on how much tension/height is in the dough ball, it will sink and you'll end up with a flatter loaf. 30 minutes is the sweet spot.

9. 9

   After this rest period, remove the bowl. I like to create 2 lines with a sharp knife, to allow for oven spring. Best way to describe it is to carve a leaf in the top of the oven - from 12 o'clock to 6 o'clock.

10. 10

    Take out the Dutch oven - be careful, because it's hot as hell would be, if it existed. Grab each corner of the baking paper (two corners per one hand) and carefully put the dough into the Dutch oven. Pop the lid on (try not to be TOO rough, and do it quickly).

11. 11

    Bake it for 45 minutes at full blast.

12. 12

    Take it out and check internal temp. If it's ca. 200 degrees it's done. It will continue to cook out of the oven - listen to it crackle. If you like a crispier darker crust pop it in for a minute or two without the lid. It is pretty forgiving to be honest.

13. 13

    Remove the baking paper and put the bread on a wire rack. Be careful with the Dutch oven because it's it ridiculously hot and dangerous and keeps the heat for ages. I put it on the oven hob, towards the back, and leave a large oven glove around it, to make sure no-ones touches it (but make sure the gloves also isn't touching it).