Activate the Yeast:

• Add the wai (water) and mīere (honey) in to a large bowl. Stir it until the mīere (honey) is dissolved. 
• Add the īhi horo (instant yeast) and stir it in. Leave the īhi (yeast) to activate for five minutes. 

  The yeast is activated with it has floated to the top.

Add the Dry Ingredients:

• Add the puehu parāoa (flour) and the tote (salt). 

  If you are adding kākano (seeds), add them in now too. 
• Stir it all together with a bread knife for 1-2 minutes until combined. It will be sticky, don't add any more flour.

First Rise:

• Cover the bowl with a bowl cover or tea towel.

  Leave to rise for 30 minutes.

First Stretch and Fold:

• After 30 minutes, it is time to stretch and fold the dough. 
• With wet hands, take a handful of dough from the side of the bowl, pull it high in the air (see video for reference) and then place it in to the centre of the bowl. 
• Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. 

  In total do 26-30 stretch and folds. This should take 1-2 minutes.

Second Rise:

• Cover the bowl again. Leave to rise for 30 minutes.

Second Stretch and Fold:

• Repeat the stretch and fold process for the second time.
• This time do 20-25 stretch and folds in the bowl.
• From this point you choose what to do.

  If you are baking the sough the Same Day Version, carry on to the next step.

  If you are doing the Overnight Version, skip down to those instructions.

Same Day Version - Third Rise:

• After you have completed the second round of stretch and folds, cover the bowl and allow the dough to rise again for 15 minutes.

Shape the Dough:

• Then tip the dough on to a very lightly floured bench.

  Don't handle the dough too much here.
• Fold the dough in to the centre from the top and each side.

  Then take the bottom piece and flip it forward, over the dough.

  Tuck your hands underneath the dough and pull it towards yourself a couple of times to create tension.
• Place the dough (seam side up) in to a well oiled bowl that is the same shape as your cast iron pot or in to a sourdough banneton that has been dusted heavily with cornflour.

Fourth and Final Rise:

• Once the dough is in the bowl or banneton, pull the dough from the sides in to the middle and pinch the seams together to create a tight dough.
• Cover with a bowl cover or a tea towel and rise 15 - 30 minutes. The main thing here is that the dough doubles in size.
• In the colder months - the dough will most likely need 30 minutes. 

  In the warmer months - the dough will only need around 15-20 minutes.

Preheat the Cast Iron Pot:

• Place a 3.6 Litre cast iron pot and lid in to the oven.

  Heat the oven and pot to 205 °C for 20 minutes before baking.

Score the Dough:

• Cover a large plate or a chopping board with a piece of baking paper that will overlap the sides of the cast iron pot.

  Flip the dough on to the plate or chopping board.
• Dust it with flour or fine semolina. Score it with a sharp knife.

Bake the Bread

• If you want a crusty crust to you parāoa (bread), add a few ice cubes in to the bottom of the pre-heated pot before lowering the bread in.

  If you don't have ice, no worries. 
• Lower the parāoa (bread) in to the pot using the baking paper to help you. Put the lid on.
• Bake it for 23 minutes.

  Remove the lid and bake for a further 22 minutes.
• Remove from the oven.

  Leave to cool for 10 minutes and then remove it.

  Slice and eat with lashing of pata (butter).

Overnight Version.

Third Rise:

• After you have completed the second stretch and fold process, cover the bowl and leave it on the bench for 15 minutes.

  Then refrigerate for 2 - 20 hours.

Shape the Dough:

• When you are ready to bake, remove the dough from the fridge.

  Tip it straight on to a bench with no flour.
• Fold the dough in to the centre from the top and each side.

  Then take the bottom piece and flip it forward, over the dough.

  Tuck your hands underneath the dough and pull it towards yourself a couple of times.
• Place the dough (seam side up) in to a well oiled bowl that is the same shape as your cast iron pot or in to a sourdough banneton that has been dusted heavily with cornflour.
• Once the dough is in the bowl or banneton, pull the dough from the sides in to the middle and pinch the seams together to create a tight dough.

  Cover lightly with a tea towel.

Final Rise before Baking.

• Take note of the how long the dough has been in the fridge:
• If the dough has risen in the fridge for 2-6 hours, rise the dough for 45 minutes.

  If it has risen for 7-15 hours, rise the dough for 1 hour.

  If it has risen for 16 - 24 hours, rise for 1 hour and 15 minutes.

Preheat the Cast Iron Pot:

• Place a 3.6 Litre cast iron pot and lid in to the oven.

  Heat the oven and pot to 210 °C for 20 minutes before baking.

Score the Dough:

• Cover a large plate or a chopping board with a piece of baking paper that will overlap the sides of the cast iron pot.

  Flip the dough on to the plate or chopping board.
• Dust it with flour or fine semolina. Score it with a sharp knife.

Bake the Bread:

• If you want a bit of crusty crust to you parāoa (bread), add to ice cubes in to the bottom of the pre-heated pot before lowering the bread in. If you don't have ice, no worries

  Lower the parāoa (bread) in to the pot using the baking paper to help you. Put the lid on.
• Bake it for 25 minutes.

  Remove the lid and bake for a further 22 minutes.
• Remove from the oven.

  Leave to cool for 5 minutes in the pot and then remove it!

  Slice and eat with lashing of pata (butter)!

Storing the Bread:

• This loaf will be at its best on the day but will also make great toast or epic toasties the next day. 
• I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.