OK crusty bread:
500 grams bread flour (12 percent protein minimum)
385 grams 105 to 110 degree water
1 tablespoon salt
1 teaspoon yeast (one standard packet will do)
1 teaspoon sugar
Mix the flour and salt together. It is important to WEIGH the flour, because its density can vary significantly depending on how it has been handled.
Mix the sugar and yeast in an approximately 1 cup container
Add a small amount (1/4 cup) of the warm water to the yeast/sugar
Let the yeast mixture proof until it is about 1/2 foam and 1/2 liquid - it should take 5-10 minutes depending on its temperature
Make a well in the flour and pour in the yeast mixture
Use the rest of the water to rinse the dregs of the yeast container and dump it into the flour. Stir just enough to mix it all together thoroughly. It should be spongy, wet dough.
Throw a towel over it and set it aside. Let it double in volume. It should take an hour at 70 degrees ambient, but the time varies with the ambient temperature
When it has doubled, DON't PUNCH IT DOWN - slip the fingers of your hands between the dough ball and the side of the bowl and gently lift the surface of the dough ball up and fold it to the center of the top of the ball. Spin the bowl a few degrees and repeat. Keep doing this for about 6 revolutions. You are trying to develop the gluten ONLY in the surface of the dough ball, so don't manipulate or do anything to mess with the dough in the center of the ball.
Cover it again and set it aside to double again. When it has doubled, repeat the above.
Turn the oven on to 450 degrees. Spray some PAM on the skillet side of the dutch oven and put the whole thing in the oven.
When the oven is warm, take the dough and give the surface one last stretch as above. Turn the bowl over and dump the dough onto the skillet side of the dutch oven. The side of the dough ball that was against the bowl should be up and what was on the top should be down. Score it with one shallow cut or an X. Cover with the dome side and put it in the oven for 30 minutes. Take a look at it, it should be pretty brown. If not, re-cover it and bake it another 5 minutes. Take the cover off and bake for 5 minutes or until nice and brown. Turn it out on a cooling rack and let it cool.
I'll be making another loaf in a couple of days, I'll take some pictures of how I do it.