Boule

Ingredients

1.	Add the yeast to the warm water and leave for a few minutes to bloom
2.	Add in all the flour and salt
3.	Mix until the flour is fully incorporated. You should be left with a fairly wet and loose dough.
4.	Allow the mixture to double in size at room temperature, (about 2 hours depending on the room's temperature and the initial water temperature). Alternatively, you can let it prove overnight in a fridge.
5.	If you did the prove at room temp, it is a good idea at this point to refrigerate the dough for a few hours as it will be a lot easier to work with.
6.	Grease and flour a baking tray
7.	There is no need to knead this dough as you want to keep the air in. Just cut it into 4.
8.	Take one of the quarters, and shape it quickly into a ball by smoothing and stretch the top with your floured hands and pushing the under itself.
9.	Place your shaped ball onto your dusted tray and allow it to rest uncovered for 40 minutes.
10.	Place a roasting tin in the bottom of your oven, and heat to Gas Mark 8 / 450 F / 230 C
11.	Dust the top of your boule liberally with flour, then slash a shallow cross in the top
12.	When you slide your bread into the centre of the oven, pour a cup of water into the roasting tray and quickly close the door to trap the steam.
13.	Bake for about 30 minutes, or until the top starts to brown and is firm to touch.
14.	Allow to cool on a wire rack