In the bowl of an electric mixer, add the flour, yeast and salt.

Use the dough hook to mix it all together.

Add the water and, with the dough hook, mix just until the water is incorporated.

Take the bowl off the stand, cover it in plastic wrap and leave it to rest for 12-18 hours or until it has risen, darkened and started to bubble and smell yeasty (in a good way).

Flour your hands and the bench.

Tip the dough out onto the bench and fold it over itself twice then start tucking the sides under until it forms a ball shape.

Lay a cotton tea towel out and flour it generously.

Place the dough ball seam-side down on the towel and then sprinkle it with more flour.

Lightly wrap it in the tea towel and leave it to rest for about 2 hours or until it has doubled in size.

After 1 ½ hours, place a big, heavy, lidded pot in the oven and pre-heat it to 210C(410F) fan-forced.

When the dough has risen, remove the pot from the oven.

Lift the tea towel and carefully flip the dough into the pot so that it is seam-side up.

Put the lid back on and put the dough in the oven for 40-50 minutes.

Take the lid off and bake it for another 5-10 minutes or until the crust is golden (the internal temperature will be roughly 200C(392F)when it's cooked).

Take the bread out of the pot and leave it to cool on a wire rack.

Don't cut into it until it has cooled completely.

To keep, wrap in a dry tea towel.