3 cups plain flour (plus extra)
1 ½ tbsp dried yeast
1 ½ cups tap water
Stir the flour, yeast, salt and tap water in a bowl, cover in cling film and let it sit for 8-9 hours.
Pre heat the oven to 230C.
Place a large oven-proof pot with the lid on in the oven for 30 min to warm it up.
Lay down a large clothe onto the chopping board and dust with flour. Uncover the dough and carefully scrape it out of the bowl onto the flour. Lightly mould it into a mound.
Take the pot out of the oven and place the dough in the pot. With some scissors, make some incisions in the top of the dough, put the lid back on and return the pot to the oven. After 30 minutes, take the lid off the pot and let the bread bake for another 15 minutes. If you would like to have a darker crust on the bread, you can leave it in the oven for another 5 minutes