Sure thing, it’s real simple:

250g flour (I used oat-fullcorn wheat mix, but any will probably do as long as you have some gluten in it)

200g water (40-42 degrees celcius is good for the yeast)

6g dry yeast

1 table spoon syrup or sugar (I used maple syrup, but any will work, it’s mainly just food for the yeast)

a pinch of salt, maybe two pinches if you like

Mix the drys then add liquids. Mix until it’s all mixed but no more. Avoid kneading. It will be super soft, that’s ok.

Cover and allow the dough to raise for around four hours (yes, this is slow bread) in a warm spot.

Get a clay pot with a lid (cast iron will probably work just as well). Oil the inside. Put it in the oven and heat up to around 225 degrees celsius along with the oven.

Once the oven and the pot are heated, move the dough into the pot. Try to disturb it as little as possible. Just move it, throw some flour over it and shape it in the pot. Make a few cuts on top, close the lid and put it in the oven. Bake for half an hour then remove the lid and bake 15 minutes more. You’ll get a nice crust.

Take the bread out of the pot and place it on a grate or something like that. Let it cool for around 20 minutes before cutting. This will be about what you’re looking at:

–Edit–

Sorry for the messy/oily stovetop in the picture.