Serves: 14 (makes about 14 slices)
Time to make: 50 mins (Hands-on time: 5 mins, Cooking time: 45 mins), plus 12 hrs resting
3 cups flour
1 teaspoon salt
1/4 teaspoon instant yeast
1 1/2 cups water
cornmeal or extra flour, for dusting
Step 1 In a large bowl, combine flour, salt and yeast. Mix well.
Step 2 Add water and mix to make a sticky, shaggy dough. Cover bowl and leave overnight or for 12 hours in a warm place. The next morning (or 12 hours later) the dough will have risen and will have fine bubbles on the surface.
Step 3 Set oven to 250°C. Place a large cast-iron or Pyrex casserole dish with lid in oven for about 10 minutes until very hot. Remove and take lid off, ready to place dough inside.
Step 4 Dust a board with flour and gently place dough on board. Gently shape dough in a ball by folding edges into the centre. Sprinkle casserole dish with cornmeal or extra flour. Place dough, seam-side up, in dish.
Step 5 Using oven gloves, place covered casserole dish in oven for 30 minutes. Remove lid then bake for 15 more minutes until golden brown and bread sounds hollow when tapped.
For a tasty wholemeal version, replace half the flour with wholemeal flour.
Try using spelt flour for a wheat-free loaf.
Add seeds for extra fibre: try 1/2 cup mixed seeds such as pumpkin, sesame, sunflower and flaxseeds.