Crunchy bread

• strong white bread flour↗500g g

  plus extra for dusting

• instant dry yeast↗4g g
• fine sea salt10g g

  sea salt flakes or table salt

Step-by-step instructions

1. 1

   Add the flour to a large bowl together with the yeast. Add 325 g of room‑temperature water (you can weigh the water more precisely, but 325 ml works as well), then mix by hand or with a spatula until a dough forms. Make sure all the flour is incorporated, including the bits stuck to the bowl edges. Cover with a damp kitchen towel and let rest for 30 minutes.

2. 2

   Sprinkle the salt, then knead it into the dough, stretching the dough over the salt several times until it is fully distributed. Dump the dough onto a lightly floured surface. Use the palm of one hand to stretch the dough while holding it with the other hand. Then fold the dough back onto itself, turn it 90 degrees to the left and repeat. Do this for about 5 minutes, or until the dough becomes very glossy and springs back immediately when formed into a tight ball or lightly pressed. Shape the dough into a tight ball, cover with a damp kitchen towel and let it rise at room temperature for 1 hour until its volume doubles. Alternatively, for deeper flavor, transfer to a clean bowl, cover and let it rise in the refrigerator overnight until doubled. Cold dough is easier to handle, so the overnight method is better.

3. 3

   When the dough has doubled in volume and becomes light and airy, turn it onto a work surface and knead it a few more times to release air. Gather the dough into a ball and let it rest for 5 minutes. Gently shape the ball into a tight, round form on the work surface, then carefully place it dome‑side down in a proofing basket or bowl covered with a clean kitchen towel. Let it rise in a warm place for 40 minutes to 1 hour, or in the refrigerator for 2‑3 hours until roughly doubled.

4. 4

   Place a pot with a lid in the oven, then preheat it to 230 °C/210 °C with fan/gas 8. When the oven reaches temperature, remove the pot. Transfer the dough onto a square of parchment paper, make a cut with a sharp knife and use the edges of the parchment to gently lower the dough (still on the parchment) into the hot pot. Cover with the lid. Bake for 25 minutes. Remove the lid and bake another 5‑10 minutes until the crust is deep golden and crisp, and sounds hollow when tapped from below. Cool on a rack for 40 minutes before slicing. Store in an airtight container for up to two days.