Place the flour, salt and yeast in a large bowl. Slowly add in the water and use a wooden spoon to mix until all the flour is incorporated. You may not require all of the water. You should have a wet and sloppy dough but not runny.
Once everything is mixed together, place the covered bowl in a warm place and to allow it to rise. Should take between 1-2 hours. It will be wobbly, once it rises and there will be bubbles on top
Preheat the oven to 220 degrees Celsius. Place the empty dutch oven/cast iron pot into the oven with the lid on (26cm or slightly larger).
Sprinkle a flat work surface with a little flour, scrape the dough out of the bowl. Sprinkle a little flour on top of the dough
Using a dough scraper or a large knife and fold the sides of the dough inwards. It may take a few folds to get a rough round sort of shape. Doesn't have to be perfect. This is a rustic bread.
Place a large piece of baking paper on the surface next to the dough. Using the dough scraper to lift the dough and place it onto the paper. Place it in the middle of the paper and shape again if you need to. Don't make it too neat
Remove the cast iron pot from the oven. Lift the dough with the paper and place into the pot. Cover with the lid.
Bake for 30 minutes covered, then another 12 minutes uncovered or until the bread is a deep golden colour and crispy.
Allow to cool on a wire rack for 10 minutes before slicing
