To use the pot method, grease an ovenproof pot with shortening and after the first rise, shape the loaf and put in the bottom of the pot. Cover with plastic wrap until the bread has doubled in size.
Preheat oven as in the recipe.
Once the oven is at temperature, slash the bread using a serrated knife, spray with some water and put the cover on the pot. Into the oven for 20 minutes. Lower the temperature to 220C.
After 20 minutes lower the temperature to 175C for a further 20-30 minutes.