• In a large mixing bowl, tip in and whisk all ingredients except the water. Pour warm water gently and mix using a rubber spatula.
• After mixing and there are no traces of flour left, cover the bowl with cling wrap and let it rise for 2 - 3 hours or double in size.

Baking directly in the oven

• Lightly dust baking sheet with flour as well as your hands. Tip in the dough on top of the baking sheet and shape it either into a log or round shape depending on your preference. Loosely cover with clean kitchen towel and let it res for 30 minutes. Preheat oven at 220°C/428°F.
• When ready to bake, take a sharp knife and make 3 - 4 slits/slashes on top of the dough approximately 1 inch deep. Re-shape dough if needed.
• Place baking sheet with dough inside the pre heated oven and bake for 25-30 minutes or until deep golden and makes a hollow sound when you tap on it.
• OPTIONAL: Place warm water in a bottle with a spray nozzle and spray the bread every 5 - 10 minutes while baking to give it a crispier crust and a shiny sheen.
• Remove from heat and let it cool down a bit before serving.

By Dutch oven

• When the dough has rested for 2 - 3 hours, Place a large (10-inch or 26cm) Dutch oven or heavy based pot in the oven with a lid inside the oven and preheat at 220°C/428°F. 
• Lightly dust clean flat work surface with flour as well as your hands. Tip in the dough on top of the baking sheet and shape rough round shape.
• Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Carefully transfer the dough into the center of the parchment paper, smooth side up and place it in a large mixing bowl then let rest for 30 minutes. After resting use a sharp knife to score an "x" shape on top of the dough.
• Using pot holder or oven mitts, remove the preheated pot from the oven and transfer the dough by grabbing the parchment paper by its sides. Secure the lid and place the pot back in the oven and bake for 30 minutes.
• Remove the lid and bake for another 15 - 20 minutes until golden brow. Remove pot from the oven and transfer bread in a wire rack to cool down for 10 minutes before slicing. Bon appetit!