Put the flour, yeast and salt in a large mixing bowl, placing the yeast and salt on opposite sides of the bowl, or the yeast won't react correctly.
Add enough water to make a very slightly sticky dough. The amount you'll need depends on the flour, weather and humidity. Knead enthusiastically for 10 minutes or so.
Return dough to the bowl, cover bowl with plastic wrap and then a towel. Leave to prove at room temperature for at least 2 hours.
Line a baking tray with baking paper then brush it with oil.
Knock the dough back and knead for a couple of minutes, shape your loaf and place it on the prepared tray. Cover with oiled plastic wrap and a towel and leave for an hour.
Halfway through the hour, preheat the oven to 200 degrees C.
After the hour, take the towel and plastic wrap off the loaf. Cut a slash into the dough. Put in the oven for half an hour.
Take the loaf out of the oven. Tap it on the bottom. If it sounds hollow it is done, if not place is back in the oven for a few more minutes. When cooked cool on a rack. Try to leave for an hour or so.