In a large bowl, combine all ingredients using a large spoon. The dough will look shaggy but no need to knead or mix a long time. Just mix till the flour is all in the dough and not at the bottom of the bowl. Cover with plastic wrap and let sit for at least 8 hours, or up to around 30 hours. The longer it rests, the better it tastes.

Preheat oven to 450 F. Place a cast iron or oven safe pot in the oven (with the lid on) while it preheats.

Meanwhile, pour dough onto heavily floured counter and shape into a ball as best you can. It won’t be a totally perfect ball shape, but don’t fret too much.

Once oven is preheated, removed pot and drop the bread into the pot. I always put the bread ball onto a piece of parchment paper first and then drop the parchment paper with the dough into the pot.

Cover with lid and place in oven for 30 minutes. Remove lid and bake for 10-15 minutes longer till the crust is deep golden brown. Remove bread from oven and pot and place on a cooling rack to cool before cutting.