Sift the flour in a bowl, add salt and yeast, and mix.
Add water and mix with a wooden spoon, no extra kneading is needed, the main thing is to get a uniform mass. The dough will be sticky and do not add too much flour. Cover the dough with a tea towel and let it rise for 3 hours.
Remove the dough on a floured surface (sprinkle a thick layer of flour), sprinkle the dough with a thick layer of flour, and fold the sides, giving it the shape of a ball. Excessive kneading is not necessary at this stage. Transfer the dough to a prepared dish lined with baking paper. Meanwhile, turn on the oven and put a lidded cast iron pot in it, the temperature of the oven should reach 230°C degrees.
As soon as the temperature of the oven reaches 230°C degrees, take out the pot (be careful not to burn your hand, because it will be quite hot), sprinkle a small amount of flour on the bottom of the pot, and transfer the dough, cover the lid and put it to bake, for the first half an hour you bake like this, and then you need to remove the lid and continue baking for 10-20 minutes. It depends on how browned you want the crust to be.
Cool the baked bread in the pot for a few minutes and then take it out.Bon Appetit!