RUSTIC NO KNEAD BREAD

3 1/3 cups plain flour *

2 teaspoons bread improver

2 1/4 teaspoons instant yeast

2 teaspoons salt

1 2/3 cups warm water

In a large  bowl, whisk together the flour, bread improver, yeast, and salt.

pour the warm water over the top and mix until all the flour is absorbed.  the dough will be sticky.

push the dough into the centre of the bowl and cover the bowl tightly with cling wrap then a teatowel.

place the bowl in a warm spot and let the dough rise for 3 hours.

preheat the oven to 220 c or 200 c. fan forced, 1/2 hour before dough is ready and place a dutch oven with lid in the oven to heat up.(at the same time)

when the dough is ready scrape it out of the bowl onto a well floured board.

use a spatula or scraper to fold the dough gently over itself a few times until it starts to stick together.

flip the dough so the folded seam side is down. use your hand and the scraper to gently tap the dough into a round loaf.

gently lift the dough onto a large piece of baking paper. using a sharp knife, cut a cross into the top of the dough then pick it up by the paper and place it in the hot dutch oven.

cook, covered with the lid for 30 minutes then remove the lid and cook for a further 10 - 15 minutes until a deep golden brown.

remove the bread from the dutch oven and cool on a wire rack.

* you can also just use bread flour and omit the bread improver.