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Measure the flour, yeast and salt into a large mixing bowl, stir well. Pour in the water little by little and mix with a wooden spoon to form a shaggy dough. Flour your hands and bring the dough together to form a ball in the bowl. Cover with cling film or a damp tea towel and leave the bowl in an ambient spot in the kitchen overnight for 12-13 hours.
Then next day, flour the worktop and gently scoop the dough out of the bowl. Be gentle with it, don't knock out all the air. Bring the dough into a round shape, sprinkle some flour on top. Place on a floured piece of parchment paper. Cover with a damp tea towel, leave to rise for 1 hour in a warm place.
30 minutes into the dough rising time preheat the oven 230ºC fan. Place a 24cm cast iron pot with lid (or similar) in the oven for 30 minutes to heat up. After this time take the hot pot from the oven, carefully lift the paper and dough and put it into the pot, slash the top with a shape knife and add any design you wish. Pour 2 tablespoons of water into the pot, replace the lid. Bake for 30 minutes, take the lid off and bake for a further 10-15 minutes until nicely golden on top.
Place the bread on a wire rack to cool for 30 minutes. After this time slice and enjoy.