• Pour about 200 ml of lukewarm water into a small bowl (it should be at a temperature of 30° C. If you don't have a thermometer, test with your finger - it should be hot, without burning).

  Crumble the yeast with your fingers, dissolve it in the lukewarm water and leave it in a warm place for about 15 minutes, until it rises.
• In a large bowl or the bowl of a stand mixer, add the flour and salt and mix with a spoon until combined.

  Add the yeast mixture and begin kneading with your hands or with the dough hook (the mixer's special attachment for kneading), gradually adding the remaining water.

  Depending on the flour's degree of absorbency, you may need to add a little less or more water.

  Knead for about 10 minutes until you have a smooth, elastic dough that does not stick to your hands.
• Cover with plastic wrap and leave in a warm place for about one hour, until doubled in volume.
• Heat the oven to 200° C.

  Place the dutch oven inside.
• Sprinkle a little flour on a working surface.

  Transfer it to the working surface and fold it a couple of times. Turn it into a ball.

  Transfer it to parchment paper.
• With a sharp knife or razor, lightly score the loaf. Leave it in a warm place for about 20 - 30 minutes until it rises again.

Bake

• Transfer the dough and the parchment paper to the Dutch oven. Cover and bake for about 45 - 50 minutes. Uncover and bake for 10-15 minutes until the crust is golden.
• Tap the bottom of the bread with your fingers. If the sound is dull and there is an echo, it is ready. Otherwise, bake for about another 5 minutes.
• Let the bread cool on a rack, cover it with a cotton towel and store it in the bread basket.