Put the flour, dried yeast and salt in a large mixing bowl and gradually stir in the water: different flours absorb different amounts of liquid so you may not need it all or you may need a splash extra.

Use a silicone spoon or spatula to bring the mixture together into a rough, wet, but not sloppy dough.

Cover with cling film and leave overnight or 12-14 hours.

Scrape the dough out of its bowl onto a well-floured worktop. Flatten out then fold the dough into thirds a few times before moulding it into your desired shape of loaf. Leave to rest for a few minutes, covered, while you prepare a proving basket/banneton or bowl (see next step)

Prepare a basket or banneton by dusting well with flour. If using a bowl, line with a clean tea-towel and dust that with flour.

Place the dough in the prepared banneton or bowl and cover. Leave to prove for 30 minutes. Pre-heat your oven to its highest setting with a heavy, lidded pot inside to heat up also.

After 30 minutes, reduce oven temperature to 240°C / 220° Fan / Gas 9, remove the pot from the oven, take off the lid and carefully flip the dough from the proving vessel into the pot.

Slash the top of the dough, replace the lid and put the pot back in the oven. Leave to bake for 30 minutes without removing the lid.

After 30 minutes, reduce the heat to 220°C / 200° Fan / Gas 7. Remove the pot from the oven, take the bread out of it and put the bread back in, directly onto the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through. If necessary, reduce the oven temperature to stop the crust overbrowning before the loaf is finished baking.

When the loaf sounds hollow if tapped underneath, it should be cooked. Place on a wire rack to cool.