This is, without doubt, the easiest and most consistent bread I have ever made. You don't need expensive equipment, nor do you need to spend ages, kneading, stretching, pulling and thumping. It is, frankly, a doddle.
I gather flour and yeast are currently almost impossible to come by but if you have some in stock this is a dead easy bread to make - particularly if you haven't got a bread maker or a food processor with a dough hook.
You will need a casserole dish or oven proof bowl with a lid.
3 cups all purpose flour
1½ cups warm water
5g dried yeast
Put the flour into a mixing bowl and add the salt
Pour the warm water into a measuring jug. Stir in half a tsp of sugar and the dried yeast. Wait to see if small bubbles rise to the surface. If they don't, your yeast is done for and you need to get some more.
Pour the warm water mixture on to the flour.
Mix (I use the handle of a wooden spoon) until all the water is incorporated. (This is meant to be a pretty sloppy mix which is why is good to keep your hands clear!)
Cover the bowl (eg tea towel, clingfilm) and set aside to prove until the dough has doubled in size. There should be 'bubbles' on the surface.
Flour a work surface and turn out the dough - it will still be pretty sticky.
Use a scraper or a large spatula to lift the dough from underneath and turn over towards the top. Work all the way around until you have a round dome shape - just a couple of minutes should do.
Place some baking paper into your mixing bowl and then place the dough on to the paper. Cover and leave whilst the oven gets up to temperature.
Place your casserole dish in the oven and pre-heat to its highest setting. This could well take 20-30 mins.
Once at temperature, remove the casserole dish, take off the lid and lift the baking paper and dough directly into the casserole (DON'T forget to use oven gloves!) and replace the lid.
Put the casserole back into the oven and bake for around 30 mins.
After 30 mins, have a look and you should see the top is starting to crisp and brown. Remove the lid and bake for a further 10 or so minutes - or until the top is as brown as you like.
Remove from the oven and place the bread on a rack to cool.