In a large bowl, combine the flour and yeast.
Add the water and stir to bring dough together; it will be very stringy and hard to pull together which is to expected; it is not meant to resemble a ball or loaf at this point.
Cover the bowl with a damp towel and let rise overnight or 8 to 13 hours.
Dust your hands and a work surface with flour.
Dump the dough onto the floured work surface; separate into two portions; roll into small loaf shapes.
Cover with a towel again and let rise for another hour.
Line a 6-quart crock pot with parchment paper.
Place one dough loaf in the crock pot.
There won't be enough room for both; save one, covered with cling wrap and place in the refrigerstor to bake after the first loaf has baked.
Drizzle the loaf with olive oil and sprinkle with Italian seasoning, salt and black pepper.
Cover and cook on high for 4 hours, or until bread is firm on the outside and sounds slightly hollow when tapped.
