In a large mixing bowl or bowl of a stand mixer combine the flour and salt. Mix the salt through the flour.
750 grams bread flour, 7.5 grams table salt
Combine the lukewarm water, sugar and yeast in a small bowl or jug. Once the yeast has started to bubble and foam, add the water, yeast and sugar mixture to the flour.
540 grams lukewarm water, 15 grams yeast, 30 grams sugar
Toss the oil into the mixture and knead on a low speed for 8 to 10 minutes. To test if the dough has been kneaded enough, take a small portion of the dough and stretch it between your hands. If the dough stretches into a thin transparent dough without easily tearing it is ready. If the dough tears easily, knead for another minute or two before testing again.
30 grams vegetable oil
Place about a tablespoon of vegetable oil into a large bowl. Toss the dough in and rotate to cover the dough with oil. Cover with a clean towel and allow to rise for 30 to 90 minutes, until it has doubled in size.
2-3 tablespoons vegetable oil
While the dough is proofing, line a cast-iron pot or Dutch oven with baking paper that comes all the way up the sides. This helps remove the bread from the pot once baked. If using a flat-bottomed cast-iron pot, coat the inside of the lid with oil too. This bread will rise up and touch the lid.
2-3 tablespoons vegetable oil
Place the dough on a clean surface (I did not flour my surface, but you can lightly flour yours if you want) and knock out the air bubbles. Fold the outer edges of the dough into the centre. Flip the dough ball over and using your cupped hands pull the dough towards yourself on the counter. Then spin the dough ball a few times until the top of the dough has become nice and taut.
Place the dough ball seam side down into the pot, cover with a tea towel and allow to rise again. The dough is ready when you poke it with a lightly oiled or wet finger and the indentation pops back about halfway.