Mix the dough

• Pour the lukewarm water into a mixing bowl.
• Add the instant yeast and stir to dissolve.
• Add the bread flour and salt and mix until no dry flour remains; no kneading needed.

First proofing

• Cover the bowl and let the dough rise at room temperature until bubbly and doubled.

Shape and second proofing

• Turn the dough out onto a floured surface and fold it over itself a few times to shape a round loaf.
• Place on parchment and let it rest for the second proofing.

Preheat the oven and dutch oven

• Preheat the oven with the dutch oven inside.

Bake with lid on

• Carefully place the dough in the hot dutch oven, cover with the lid and bake at 230 °C (450 °F).

Bake uncovered

• Remove the lid and continue baking until the crust is nicely browned.

Cool

• Take the bread out of the dutch oven and let it cool on a rack before slicing.