OK here goes:
600g strong plain flour
A good shake of salt (don't stint - you need about a dessert spoonful)
1 dessert spoonful of dried yeast
300ml tepid water.
Mix the flour, salt and yeast together in a large mixing bowl. Add the water, and bring together loosely with your hands until it is combined and it looks "shaggy" (this should take no more than a few seconds). If it feels a bit dry, add a little water. If it seems a bit wet, leave as is.
Cover mixing bowl with cling film. Leave to rise for 24 hours.
After 24 hours, knock the bread back.
Grease a casserole dish (mine is round, narrow and deep - it shouldn't be too wide in comparison to the amount of dough, otherwise the bread will be flattish). Put the knocked back dough in the casserole dish. Put lid on casserole dish. Leave for 2 hours.
Heat oven to 200c. When it has reached temperature, put casserole dish, with dough inside and lid on top, into the oven. Bake for 20 minutes. After 20 minutes, remove lid and bake for another 20 minutes.
Take bread out of the oven and remove from casserole dish (this may be easier if you leave it to cool for about 5-10 minutes. Burn fingers. Swear a lot. Return bread, without its pot, to the hot oven for 20 minutes (but keep an eye on it, it may need less time than this. It will have an excellent crust and a good, chewy texture, and is comparable to something you might buy from a good bakery.
NB You MUST use strong or extra strong flour otherwise it won't work properly. Will experiment in due course with different flours (inc GF) in due course and report back.