Bake a loaf from morning to night and eat it warm

The Recipe

1. In the morning, mix flour, water, salt and either a starter or a little yeast into a rough, shaggy dough.
2. Rest it, then work it just enough to bring it together, and leave it to rise.
3. Over the next few hours, fold it over on itself every so often instead of leaving the house for long.
4. Once it has grown, shape it into a tight round and let it prove a second time.
5. Get the oven as hot as it goes, with a covered pot or a tray of water for steam.
6. Score the top and bake it, covered first, then uncovered until it is properly dark.
7. Wait for it to cool at least an hour, however much it hurts, or the crumb will be gummy.
8. Cut the heel first, eat it with butter and salt, and fix the day's timings in your head so you can do it again without a recipe.