Hopefully you will end up with this.
These are all the ingredients you need. The amount of yeast should be the size of a (big) pea. Don't be fooled by the small amount of yeast. Your dough will rise plenty enough to make a proper bread!
Pour the water into a bowl. Make sure the bowl is big enough to contain the dough. See step 12 to see how much the dough rises.
Add the yeast...
...and stir until the yeast is completely dissolved. I find it easiest using my fingers for this.
Add the salt...
...and stir until the salt is completely dissolved.
Add the flour...
...until the dough looks like this. It is not supposed to look pretty as the yeast will do all the kneading for you. Cover the dough and let it prove at room temperature for 10-12 hours.
Tip: You can let the dough spend the night in the fridge - I always do. This will increase the proving time but won't have any affect on the dough otherwise.
After 10-12 hours your dough should shake like jelly. Due to the long proving time, no kneading is needed.
Prepare a dish by smearing it with oil and dusting it with flour. Make sure the sides are properly dusted as the dough will otherwise be difficult to get out. The dish does not have to be oven proof.
Dust the table with flour.
Take the dough out of the bowl and simply fold it like I do in the video. Do not apply too much pressure on it as the gas inside is needed to make the dough rise in the oven.
Let the dough prove for another 2 hours.
While the dough is proving, put your pot and lid in the oven and turn it on. Set it at 250° C or 482° F. You can use any pot as long as it, or parts of it, does not melt. I use a clay roaster.
Caution: If you use a clay pot, remember to soak it in water for at least 10 minutes before using it. Failing to do so may cause the pot to crack due to the heat.
Have a beer while you wait for the dough to finish proving.
When the dough is done proving, carefully put it in the hot pot. Be careful not to puncture the dough. Put on the hot lid and put the pot in the oven. Let it cook for 30 minutes.
After 30 minutes your bread should look like this. Remove the lid and let your bread cook for another 10-15 minutes. Check up on your bread once or twice to make sure it does not get burned.
Once your bread has gotten that "that's how a bread should look like" tan, take it out of the oven and allow it to rest for 20 minutes before slicing it.
That is it. You have now made the best tasting bread in the world! Bon appetit :)