Place water, yeast and sugar into Thermomix bowl and warm 3 min/37/sp 2.

Leave for 10 minutes.

Add flour, bread improver, oil and salt. Set Thermomix to Dough/ 5 min.

Remove dough to an oiled bowl and cover with plastic wrap (I use a plastic shower cap). Allow to prove until almost tripled.

Tip dough out onto a floured bench. With floured hands, bring edges into the centre to form a ball, then press out into a circle shape.

Fold the outside edges of the circle in to form a triangle.

Bring the top of the triangle down with one roll. Press down where it joins the remaining dough. Continue rolling and pressing until you have a cylinder.

Place into an oval container lined with baking paper - I use an oval casserole dish. Make sure the baking paper is large enough for you to be able to move the proved loaf of bread into the cast iron pot.

Cover with a large plastic bag - make sure it’s not going to touch the dough. Allow to prove until almost tripled.

As it nears that stage, preheat the oven to 210c and place the cast iron pot with lid on into the oven to heat for 20 minutes.

Remove the pot from the oven and carefully place the dough in using the baking paper to hold it. Sprinkle with flour and slash with a sharp knife or lame (pronounce lahm).

Spray with a little water , replace lid and bake for 40 minutes.

Carefully remove to a wire rack to cool.