* Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency .

* Rise: Cover with cling wrap or plate, and proof in your toaster oven at around 85-90 degrees for 1.5 hours. If you leave on counter it will prob need 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly.

* Preheat oven – Put bread cloche or dutch oven in oven with lid on and preheat to 450°F

* Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

* Fold the sides inwards and shape the dough into roughly roundish shape.

* Transfer to parchment: Place a large piece of parchment paper next to the dough, then quickly move the dough onto the paper - seam side down, smooth side up.

* Moving quickly Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

* Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

* Cool on rack for 10 minutes before slicing.