Place all ingredients into a large bowl and mix with a wooden spoon, until a loose, scraggly dough forms.

Cover the bowl with cling film and leave at room temperature for 8-24 hours. (I left mine for 24 hours). The dough will be all bubbly.

Preheat the oven to 230 degrees C/450F. Once the oven is up to temperature, place the cast iron pot into the oven for 30 minutes.

Shape the dough into a round loaf with floured hands. After the pot has been heated for 30 minutes, remove from the oven and place on a heatproof surface. Place the shaped loaf into the pot and place the lid on it. (If your cast iron pot isn't enamelled, place a piece of greaseproof paper in bottom of the pot)

Place into the oven for 30 minutes, then remove the lid and bake for a further 7-15 minutes until golden brown and slightly crackled on top. Keep an eye on it, my loaf only needed 9 minutes without the lid, it will depend on your oven.

Once the loaf is baked, (it will sound hollow when you knock on it) remove from the oven and remove from the pot. Place the loaf on a wire rack to cool completely.

Loaf will keep, tightly wrapped, at room temperature for 3 days.