All-Purpose Flour	kg
Kosher Salt	tsp
Fresh Yeast	g
Sugar	tsp
Tepid Water	ml

1. Mix the flour, yeast, salt and sugar in a large mixing bowl, add water and stir to a smooth dough.
2. Cover the bowl with a kitchen towel. Let the dough rise at room temperature for at least 12 to a maximum of 20 hours.
3. Brush the pot with some oil or place a piece of baking paper on the floor. Close the pan with the lid and place it on the bottom rail of the oven. Preheat the oven to 250 °C.
4. Scrape the dough all around from the edge to the middle. Remove the saucepan lid and let the bread slide from the mixing bowl into the hot Dutch oven.
5. Put the lid on and bake the bread for 45-60 minutes.
6. If necessary, remove the lid after 50 minutes and bake the bread to the end to create a nicer crust. Caution: the pot is very hot, use oven gloves.
7. Take the pot out of the oven and place it on a heat-resistant surface. Let cool for a few minutes, take out the bread and let it cool on a wire rack.

More recipes on: www.beastfeast.eu