Mix all the dry ingredients in a 2L bowl, then add the water, and mix for a couple of minutes with your spatula.
Cover your bowl with cling film and leave to rise in a warm place for 12 to 24 hours.
When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit). Using your spatula, drop the sticky dough on a heavily floured work surface. Shape the dough in a ball and roll it in the flour so it gets covered all around.
Place your cooking dish in the oven to warm for 30 minutes.
After 30 minutes, make sure the dough is nicely covered in flour all around and transfer it to your cooking dish (no grease needed, just put some flour in the bottom of your dish if you are worried the bread might stick).
Cook for 30 minutes with the lid (or foil) on, and a further 15 minutes uncovered, then transfer onto a cooling rack.
Tip: You can add nuts, raisins, cheese or seeds (e.g. poppy, sesame, sunflower, pumpkin) to your dry mix before adding the water.