You need a pot with a lid like the “Le creuset” pot on the photo. Pay attention to the button, it is metal and goes in the oven. You can also use a glass one, like Pyrex pots. You need to be able to close it.
Ingredients
Strong flour 3 cups (500 g)
Sugar 1 tsp (5 g)
Salt 1 tsp (5 g)
Dry yeast 1/4 tsp
Water 1 1/2 cup (380 g)
Vinegar/lemon juice 1 tbsp (15 g) (Helps the dough to grow faster)
Preparation
Stir by hand flour, salt, sugar and yeast
Then add water and lemon
Stir without really kneading until there is no more flour in the bowl (fold one way and then the other way at 90° etc.)
It is still very sticky
Cover or put in a plastic bag pretty well sealed
Leave in the kitchen for 8-12 hours
It will grow by twice the original size
Generously flour your counter and put the dough, make a round shape
Pre-heat the oven a 400° F
Heat the pot with the lid opened for 15 minutes
Place the bread in the pot, close it and bake for 30 minutes
Take out the lid and leave in the oven for 15 minutes
