Mix everything together until there is no more flour.
Cover with plastic wrap and leave to rise for 12 – 18 hours.
It will be a very wet dough.
Wet your hands and fold in all the sides.
Move to baking paper, seam side down.
Proof for 2 hours.
Preheat your oven with a cast iron pot and lid for 1 hour at 220°C.
Place the dough in the preheated cast iron pot and make a cut down the middle of the dough for steam to escape.
Bake covered for 30 minutes.
Remove the lid and bake uncovered for another 25 – 30 minutes.
Let cool on a wire rack.

Photo and recipe posted by: Jan Stander

If you do not have a Dutch oven or pot with a lid:
Annelie Imbrailo
Heat a shallow roasting pan on a shelf below the one you’re going to bake the bread on at 220°C. The oven must be damp inside. Put your unbaked loaf on a flat baking tray and turn the oven down to 200°C the moment you put the tray in. Work as fast as you can, you want the oven to remain as damp as possible. Bake your loaf for 20 min and then open the oven to a tiny crack. Now spray water into the oven. So 3 to 4 squirts. The nozzle of your spray bottle must be on the mist setting. Take care not to open the door too wide, you don’t want to lose any heat. Do this every 15 min from here on. The steam that the water creates causes the crust on the loaf to become beautifully crispy.
This is essentially what the black pot aka Dutch oven does. Artisan bread likes baking in a damp environment. You could also buy a terracotta planter and pan from your nursery, soak it in water for about 30 min and bake your loaf in it.

• Brood - Bread