• In a mixing bowl, add the flour, sugar, and yeast, then whisk to combine.
• Add the salt and mix well.
• Add oil and water, use dough hook or wooden spoon or a fork to roughly mix.
• Mix until everything is fully incorporated and no dry ingredients remain visible. Cover the bowl with cling wrap.
• Let the dough rest for 30 minutes.
• With oiled hands stretch and fold four to six times.
• Let the dough rest for 30 minutes.
• With oiled hands stretch and fold four times.
• Leave to rise for 3 hours.

Proofing

• On a floured work surface, transfer the dough, then stretch and fold it to form a ball.
• Transfer the dough (seam-side up)into a floured banneton or an enamel colander lined with a floured kitchen towel, then cover.
• Let the dough rise for 1 hour on the kitchen counter.
• Transfer the dough into the fridge and let it rest for another 1 hour.

Baking

• Preheat the oven to 230℃ (see note 1). Place the enamel roaster inside and allow it to preheat for 30 minutes.
• Remove the dough from the fridge and turn it upside down onto a sheet of baking paper (also known as parchment paper).
• Place the dough in the preheated enamel roaster and score the top with a blade or knife.
• Bake for 40 minutes with the lid on.
• Remove the lid, reduce the oven temperature to 200℃, and bake for 10 more minutes.
• Wait for the bread to cool for 30 minutes before cutting. It’s not an easy task, I know; but try!