Dutch oven bread

Mix flour, sugar, instant yeast, salt and warm water in a stand mixer with the paddle to a slightly sticky, shaggy dough.

Cover and rest 30 minutes.

With damp hands, stretch and fold all around; repeat every 30 minutes, twice; or skip it and let it rise a couple of hours.

Rise another hour.

Preheat a Dutch oven in the oven at 500 for about an hour.

Without deflating or re-kneading, pull the dough together and pinch a seam underneath into a round loaf; set on floured parchment.

Score a cross with a sharp knife or razor.

Put it in the very hot Dutch oven, optionally with a couple of ice cubes; bake lid on 30 minutes.

Remove the lid and bake about 10 minutes more, until deeply golden brown.