I came across an old Le Creuset recipe book that my mum received at her wedding, along with our trusty casserole dish. This recipe has been used many times over the past couple of years and I think I have just about got it right!
15oz/400g bread flour - I use 1/3 wholemeal. 1/3 plain but you can mix and match with what you like best!
1-2 teaspoons of salt
1 sachet of dried yeast
350ml of warm water
add all of the dry ingredients to a large bowl, and add the water a little at a time, until all of the flour is incorporated. It is meant to be a very wet dough, so don’t worry if you think you’ve added to much water!
Then cover it up with a tea towel, and leave it in a warm place overnight - or for 12 hours or so. The dough should have doubled in size and be very bubbly!
Heat the oven to gas mark 9 / 230 degrees, and place the Le Creuset pot in to heat up for about half an hour.
Put the dough onto a heavily floured surface and shape into a rough ball, but don’t worry if it loses its shape!
When the pot is hot put the dough in, the lid on, and bake for 30 minutes. DON’T GREASE THE POT
After half an hour, take the lid off, and bake for a final 15 minutes to colour the crust.
Slide out onto a baking rack and enjoy!