Method

• 1.
  Combine flours in the bowl of a stand mixer fitted with the dough hook. Add 400ml water and mix until just combined. Set aside for 20 minutes to rest.
• 2.
  Add yeast and salt, and mix on medium speed for 8 minutes until a sticky but cohesive mass forms. Cover bowl with a clean damp tea towel and set aside for 20 minutes to rest.
• 3.
  Rub your hands with a little oil or water to reduce stickiness, then give the dough a set of folds in the bowl. To do this, place your fingers between the bowl and dough, then pull and stretch the edge over the middle of the dough. Repeat 6-7 times, rotating the bowl between each fold so you take a different section of the dough each time. Cover with plastic wrap and rest for a further 20 minutes, then repeat the folding; rest and repeat again.
• 4.
  After the third set of folds, cover with plastic wrap and rest the dough for a further 20 minutes or until risen by half.
• 5.
  To shape your loaf, turn dough out onto a lightly floured bench. Using your hands, grab the edge of the dough and pull over to one side. Repeat 3-4 times to start forming a round shape. Flip dough over and, using your hands or a dough scraper, rotate loaf on the bench, pulling it towards you, then push towards and press into the bench. Repeat this 3-4 times. (If using a dough scraper, push dough into the bench at about a 45-degree angle so the dough sits up taut. If you find the dough sticky, using a dough knife will help to avoid a mess.)
• 6.
  Place dough in a proving basket or mixing bowl lined with a floured tea towel, seam side-up. Cover with a tea towel and rest in a warm place for 20-40 minutes until risen by one-third.
• 7.
  Preheat oven to 240°C/220°C fanforced. If using a cast iron pot, place it in the oven while the oven preheats to build up plenty of residual heat in the pot.
• 8.
  To test if dough has proved, gently poke it with your finger: if it springs back quickly it will need more time, if it leaves a dent in the dough, it’s ready to bake. Turn the proved dough very gently onto a piece of baking paper. Using a sharp serrated knife or razor blade, score two lines one way and two the other way, like a noughts and crosses board. Very carefully transfer on the paper into the hot cast iron pot, add a splash of hot water and cover with lid. Bake for 25 minutes.
• 9.
  Remove lid and bake for a further 10-15 minutes until the loaf is golden and crusty or until the colour you prefer.
• 10.
  Transfer loaf to a wire rack and set aside to cool slightly. Serve warm with butter and salt flakes.