Sift flour into a large bowl then add the sugar, salt and dried yeast and mix to combine.

Make a well in the center of the flour and pour two thirds of the water in and mix to combine. You can use your hands to do this or a wooden spoon.  Keep an eye on the moisture in the dough. Some times you will need all the water and others you will need less depending on climate. You want to make a soft, almost wet dough. Add remaining water if needed.

Once all the ingredient are combined into a soft dough shaped into a ball and leave it in the mixing bowl.  Cover the bowl with cling film/saran wrap and place in a kitchen cupboard which is draft free.

Leave the dough rest for between 12 to 18 hours before baking.

After allowing it to prove for the recommended time heat your oven to 230°C / 450°F/ Gas Mark 8 and place a cast iron pot/dutch oven in to preheat.

When the oven and pot have come up to temperature remove the pot from the oven.  Remove your bowl of dough from the cupboard and scrape the dough out onto a floured work service.  The dough will be a little sticky and light so handle with care.

Fold the edges of the bread in on itself from the top, bottom, left and right and turn over. Shape into a round loaf shape or a shape that suits your pot then place into the put the dough into the very hot pot smooth side up. Sprinkle a little bit of the flour from your work service over the top to get an extra rustic look.

Place the lid back on the pot and put back into your hot oven.  Bake for 30 minutes with the lid on then remove the lid and continue to bake for between 15 to half an hour depending on how golden brown and crunchy you want your bread.

Remove the pot from the oven and carefully remove the bread and place on a wire rack and allow to cool before eating.  You won't wait, I know you won't as I can never wait.  Just don't burn yourself cutting the warm crusty bread.

Enjoy warm with fresh Irish butter.  You just can't beat that.