Combine the plain flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it is mixed enough. If not, continue mixing.

Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.

Turn the dough onto a work surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let it stand for 10 minutes to allow the gluten to relax.

Shape the dough into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

Coat the bottom and sides of a Le Creuset 24cm Signature Cast Iron Round Casserole with vegetable oil. Put the dough in the centre of the casserole and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it's very hot and humid, more if it's cold).

Preheat the oven to 230°C.

Rub one tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the casserole and place it in the oven.

After 30 minutes, remove the lid, reduce the oven temperature to 190°C, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 90°C or so when done.

Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.