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Mix Flour, yeast and salt in a bowl, pour most of the 350ml of warm water & mix with hands until combined into a slightly wet, pillowy, workable dough.
Add a splash or 2 of extra warm water if needed.
Knead the dough on a lightly floured surface for at least 10 minutes until smooth or elastic.
Shape dough into a tight ball and place on a large square of baking parchment.
Place dough into slow cooker, cover and cook on high for 2 hours.
Lift bread out, the bottom should be crusty and the top springy, not soft.
If it isn’t ready pop back in slow cooker for 15 minutes.
Brush the top lightly with a beaten egg and put in oven at 200c for 10 mins to give the top a light browning.