Put the flour in a bowl and add the yeast on one side of the bowl and the salt on the other.
Pour in the water and mix together to form a dough.
Bring the dough together into a ball.
Cover the bowl with clingfilm and leave for 12-16 hours overnight, to prove, in a warm place.
After the overnight prove, the dough should have doubled in size.
From the dough into a ball, place on baking paper and dredge with a little flour.
Place the dough and baking paper into the slow cooker pot. Put the lid on and put a tea towel under the lid, folding up the sides over the top of the lid.
Cook on high for 2 hours. Turn over and cook for 30 minutes more.
Check it is cooked through either by tapping to check it sounds hollow, inspecting for doughy areas or using a thermometer to check the internal temperature has reached 90 degrees Celsius.
Remove from the slow cooker, allow to cool, slice and enjoy.