Dissolve the yeast in the water, add to the flour in a bowl and stir carefully for about 10 minutes at low speed with the hand mixer, after 5 minutes add salt. Let ferment for 20-24 hours in the bowl, tightly sealed with cling film.
Flour the work surface well and let the dough fall onto it. Without kneading again, simply pull up the edges several times with your floured fingers and then fold them to the center.
Spread out a tea towel, flour well, then wrap the dough tightly and let it rest for almost 2 hours.
Preheat the oven to 220-230 ° 30 minutes before the end of the resting time. Heat a suitable casserole dish with a lid in the oven.
Carefully let the dough fall into the pan using the cloth, cover and bake for about 20 minutes. Then remove the lid and bake on hot air for another 15 minutes.
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