Pre-heat the oven to 230'C.
Sieve the flour, salt and the sugar. Add the dried yeast and place in a large bowl. Make a well in the centre.
Heat the water until tepid and slowly pour into the well in flour mix. Begin mixing with a spoon, as it starts to come together use your hands. When the dough forms a ball shape, transfer to a floured surface and knead for 2-3 minutes until it is a smooth ball.
Clean and lightly oil the mixing bowl. Place the dough back in the bowl and cover with cling film. Leave it to prove in a warm place until it doubles in size.
After it has doubled in size, transfer back onto a floured surface and knead for a further minute. Shape the dough into a circle.
Create a smooth ball by tucking the dough into the centre of the circle. Turn it over and you should a have a ball shape. Place the loaf in the centre of a deep round baking tin. Leave to prove once more in a warm place for 30 minutes.
Dust the loaf with the remaining flour and bake in the oven for 30-40 minutes.
When the loaf is cooked, remove from the baking tin and knock the bottom, when its cooked the loaf should sound hollow
Allow to cool on a wire rack before cutting.
«Place some ice cubes in the bottom of the oven at the start of the cooking process to form some steam in the oven. This will help the bread to gain a light and airy texture. »