The recipe is simple, but the dough needs to rest for 8 to 12 hours, so it has best to start on Saturday night.
In a large bowl, whisk together flour, salt and yeast.
Add water.
Mix with a fork until moistened but not completely smooth.
Stir in cheese and bacon.
Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
Butter a 4 x 10-inch (10 x 25-cm), 6-cup (1.5-litre) loaf pan.
Line with parchment paper, letting it hang over all four sides.
In the bowl, punch down dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
Place dough in the pan.
Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until dough has risen above edge of pan.
With rack in middle position, preheat oven to 400°F (200°C).
Bake for 1 hour.
Let cool on a wire rack for 15 minutes.
Unmould and let cool completely.