Test the yeast. Put it on lukewarm water with a pinch of sugar, stir gently and wait. If it froths after a bit, it's good.

Simple, no kneading, recipe.

• 800g of flour (all purpose)
• 600ml of water (you may not need all or even require a bit more)
• one pack of instant yeast
• salt to taste

Dump the flour in a bowl, mix in the yeast.

In a jar, pour some warm water (if it burns your wrist or your fingers, it's too hot), mix in the salt, stir until dissolved.

Pour half the water onto the flour. Stir with a wooden spoon, turning the water into the flour. You are aiming at just hydrating the flour. Keep adding water until you no longer find dry flour in the blow. The end result should be a shiny dough. It can have some clumps; ignore it. Cover it and let it rest for about an hour.

After an hour, go back, wet your hands, grab the side of the bowl and pull a handful of dough from the side of the bowl, up. Pull it up as if you're trying to pick it up, allow it to stretch a bit, and fold it into the center of the bowl. Pull, fold, turn the bowl a bit, repeat until you went around it. Leave it be again. Repeat every 30 minutes, for 2 hours. The dough will develop the gluten with each visit and the dough will feel heavier each time and harder to stretch.

After two hours, dust your hands and roll the dough into a ball, still in the bowl, then leave it rest for a bit.

Pre-heat your hoven at 180ºC, line a pot or a tall side oven dish or tray, cut the dough in half. Form one half into a rough ball again, put it in the tray and slide it in the oven. Crank the hear up to 200ºC. Let it cook until golden brown on top. Somewhere around 30 minutes should suffice. Tap it slightly to test the crust.

Take the pan out of the hoven, dump the bread uncerimoniously on your table. Tap the bottom; it should sound hollow. If not, throw it back into the oven.

When the first loaf is done, repeat with second. Be extra careful to not burn yourself on the hot pot or just use another.

Try it and give feedback.