Sifted flour mixed with the yeast and salt, in a pot or very large bowl, gradually add water, stirring with a wooden spatula. Without fanaticism, only to have no dry flour.

Cover the pot or bowl with a lid and leave from 14 to 20 hours. During this time the dough will greatly increase in volume and become very porous.

Carefully sprinkle a cotton towel with flour, place on a towel the dough, to make him comfortable in a vessel, cover with a corner of the towel and let rest for 3 hours, so got up again.

About half an hour before the end of the proofing dough, turn the oven down to 220-250C to find the thick-walled ovenproof pot with lid (I had the cauldron) - it will bake bread, and put in the oven to heat up. Heat the pot in the oven, place in it the dough to make sure the flour with the towels fell into the dough. Bake in the pot with the lid on for 30 minutes, then cover is removed, and the bread Browns without a lid for 10-15 minutes. It is already possible to add pairs. Bread to get out of the boat, cool. Enjoy :)