Mix the flour, salt, yeast and water in a bowl only until the moist, firm dough sticks together - do not knead! Cover and let rise at room temperature for 12 to 18 hours until the dough has doubled in volume and the surface is full of bubbles.
Place the dough with the dough cone on a floured work surface and fold four times: With floured hands, first fold the upper, then the lower, left and right edges of the dough in the middle. Quickly shape the dough into a round shape and place on a floured linen cloth. Sprinkle with cornmeal, flour or bran. Cover loosely with the ends of the towel. Let rise at room temperature for 1 to 2 hours.
Put a 4 L cast iron pot and lid on a tray in the lower third of the oven, preheat to 240 degrees. Unscrew any plastic buttons on the lid beforehand and seal the hole with aluminum foil.
Take the pot out of the oven, remove the lid. Put the bread upside down in the hot pot using the cloth. Cover quickly with the hot lid and put in the oven. Bake for 30 minutes. Remove the lid, bake the bread for another 15 to 30 minutes. Take out, take the bread out of the pan, let cool on a wire rack.
You need time and patience for this type of preparation. But no other recipe uses the cast iron pot as intensively as this unusual way of baking bread. And the result is amazing: This is how bread should be, with a crust that audibly sings (cracks) when it is removed and cooled.
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