Transfer dough to a large, lightly oiled bowl and cover with a damp tea towel (or cling film). Leave in a warm place to proof for around 2 hours or until doubled in size.

Use hands to scrape the dough from the sides of the bowl and fold the edges in towards the centre. Keep turning the bowl and pulling the dough with your fingertips from the edges to the centre until it is all done.

Now cover it again with the tea towel and lave to proof for another 1-2 hours, until doubled in size again.

Pre-heat the oven to 230C/450F. Place your cast iron pot with lid on inside the oven to heat up for 45 minutes.

Meanwhile, turn the dough onto a floured surface. Flour your hands and use the inside edges of your hands to tuck the edges of the dough under itself to form a ball. You can turn the dough as you do this to create a nice even ball.

Line your bowl with baking paper. Ensure there is enough overlap to be able to lift the dough easily out of the bowl.

Place the bread dough seam side down on the paper in the bowl. Cover again with the towel while you wait for the cast iron pot to heat up.

Once the cast iron pot has been heating for 45 minutes, CAREFULLY remove it from the oven. It will be VERY HOT!

Remove the lid from the pot and use the baking paper to lift the dough out of the bowl and place it in the cast iron pot.

Put the lid on the pot and bake in the oven for 30 minutes.

Remove the lid from the pot and continue to bake for a further 10 to 15 minutes, until the crust is a golden brown.

Transfer to a wire cooling rack to cool.