Mix the dough

• Combine the flour, instant yeast and salt in a mixing bowl.
• Pour in the lukewarm water and stir with a spatula until no dry flour remains; the dough will be sticky and shaggy.

Let the dough rise

• Cover the bowl and let the dough rise at room temperature until doubled in size and bubbly on top.

Shape the loaf

• Turn the dough out onto a lightly floured surface and fold it over itself a few times.
• Shape into a rough round ball and place on a floured cloth or parchment, seam side down.

Preheat the Dutch oven

• Place the Dutch oven with its lid in the oven and preheat to 230 °C.

Bake the bread

• Carefully transfer the dough into the hot Dutch oven and score the top with a knife.
• Bake covered, then remove the lid and bake until deep golden brown and hollow-sounding when tapped.

Cool

• Lift the loaf out of the Dutch oven and cool on a rack before slicing.