In a large bowl mix together flour, salt , sugar and yeast. Make a well in the center and pour the luke warm water and mix it really well.
(* in case you are not confident about the quality of yeast, proof it and then add that to the flour mixture.)
Cover the bowl with a clingfilm and let it sit in a dark warm place (i keep it in my oven) for 8 to 12 hours. The flour will bubble up and rise too.
Take a deep and narrow utensil and line it with baking paper.
After 8 to 12 hours, transfer this dough on a floured surface. Wet your hands pull the dough from the edge and gather it in the center. Make a ball and pick this ball and drop it in the utensil lined with paper. Tuck in any loose ends to form a nice ball. Cover the utensil with clingfilm and let it rest for 2 hours in room temperature.
When there is still 1/2 an hour of proofing left, place a oven proof dish which has a lid in the oven and preheat the oven to 220°C.
Take the risen dough along with the baking paper and place it carefully into the hot pan. Close the lid and bake for 30 minutes. Remove the lid and again bake for 20 minutes. The bread should sound hollow when you tap its base.
Transfer it onto a cooling rack . Slice it and make some yummy Bruschetta or have it with some hot soup.