Add the yeast to the water and let sit for 5 minutes

Add salt to the flour mix.

Add the yeast mix and stir to combine.

Cover and let sit for at least 12 hours

2 hours before cooking, remove the dough from the bowl, Fold the dough onto itself a few times (add flour if it is still too sticky) and allow it to sit for 2hrs. (you can leave it for 30 minutes if you’re hungry)

Place a cast iron pot in the oven and preheat the oven to 240’c (leave the dish in the oven while it preheats).

Once the dough is rested and the oven is hot, carefully remove the lid, drop the dough in, place the lid back on and give the pot a little shake. Cook covered for 30 minutes.

After 30 minutes, remove the lid and cook for a further 15 minutes. This will add colour (just don’t burn it).

Remove from the oven and leave on a cooling rack. Make sure you let it cool before you dig in!