Add all of the ingredients to a bowl and mix.
The dough will be sticky and a hot mess but it is perfectly fine.
Cover the bowl with a towel and let it rise in a warm place away from drafts for one hour.
After one hour, with floured hands, shape the dough into a ball and place onto a floured dusted grease-proof paper.
Cover again and let it rise for 20 minutes.
In the meanwhile preheat oven to 220 degree celcius and place a Dutch oven with lid on, to heat up.
After 20 minutes, shape dough into a ball or loaf and cut a slit into the centre to allow the steam to escape.
After 30 minutes, remove the pot and hold grease-proof paper carefully at the ends and place the dough into the pot.
Close the lid and bake for 30 mins. After 30 minutes, remove lid and continue to bake for 10 minutes.
Remove bread from oven and allow to cool for 30 minutes to prevent it from becoming rubbery.
Slice and serve with soft butter.
