In a large bowl, mix together the white bread flour, yeast, and salt.
Add water and mix with a wooden spoon until it forms a very wet dough. Make sure that all flour is incorporated and there is no dry flour in your bread mix.
Cover the mixing bowl loosely with plastic wrap or a tea towel and let it rise at room temperature for 8 -10 hours.
After this long period of bread prooving, spread a little vegetable oil on to the work counter and turn the dough out onto your work surface.
Oil your hands and fold the dough over itself a few times to shape it into a ball. It will be very sticky, so use a bread scraper to help you.
Shape your loaf as best you can or at least fold it several times and tighten it and place it directly to your final baking receptacle or leave the dough to proof on the work counter whilst you heat up your baking receptacle and then transfer the bread to it when it rises for the second time.
After about another 1-2 hrs preheat your oven to the highest setting.
Place your bread in the oven, add steam or ice cubes or cold water and initially bake for 10 minutes on high temperature.
Turn down your oven to about 180-200 (350 - 375 F) depending on how quickly the bread browns.
Bake about 35 - 40 minutes in total.
To check that your bread is done, turn it upside down and knock. If the bread sounds hollow, it's ready.
Cool down on a cooling rack.
