250g white bread flour
200g wholemeal flour
1 1/2tsp salt
approx. 350ml water
handful jumbo rolled oats
Mix the dry ingredients together and then add all the water. It will probably seem quite a soft dough but it's perfect
Cover the bowl in cling film and leave somewhere warm for 4-6 hours (which should be enough with this amount of yeast), and it should have doubled in size.
Take a china (something heavy like denby) or cast iron casserole dish with a lid and cut a circle of baking parchment to fit the bottom.
Stick pot into the oven and heat to 230deg - leaving for a good 20 min to heat properly.
Stir the dough a bit and throw in oats around the edge of the bowl as you pull the dough in the middle so it coats the sides of the dough.
When the pot is screaming hot take it out of the oven and remove the lid. Moving quickly pop the parchment in the bottom using your glove and then dump the dough in on top.
Sprinkle with some more oats and a little dusting of flour, put the lid back on and shove it into the oven for 35 mins.
Remove the lid and cook for another 15 mins to brown the top really nicely. Take out and cool on a wire rack - if you can wait that long!