Instructions

1. 1

   Mix the flour, dry yeast and salt in a large bowl. Pour in the lukewarm water and stir everything into a sticky dough with a spoon, without kneading.

2. 2

   Cover the bowl and let the dough rise at room temperature overnight, until it has doubled in size and the surface is bubbly.

3. 3

   Tip the dough onto a well-floured surface, fold it once from the outside in with floured hands and shape into a ball. Set it on baking paper and let it rest.

4. 4

   Heat a lidded cast-iron pot in the oven to 240 degrees. Lower in the dough with its paper, bake covered, then finish uncovered until deep golden and let it cool before slicing.