Mix 650 g flour, yeast, 1 teaspoon brown sugar and 2 level teaspoons salt in a bowl. 1⁄2 Add lukewarm water and knead everything with the dough hooks of the mixer to a smooth dough. Cover with cling film and leave to rise overnight (at least 16 hours) at room temperature.
Cut the bacon into small cubes. Wash parsley, shake dry and chop finely. Put the dough on a floured work surface and press it a little flatter. Add bacon and parsley and knead well. If the dough is too sticky, knead in 1-2 tbsp. flour. Form the dough into a ball and put it back into the cleaned bowl. Cover with a tea towel and leave to rise in a warm place for about 2 hours.
Preheat oven (electric cooker: 250 °C/circulating air: 230 °C/gas: see manufacturer). Preheat a cast-iron pot with lid (approx. 2 1⁄2 l capacity) in the hot oven. Take out the pot with potholders, sprinkle some flour on the bottom, put a ball of dough into the pot. Put the lid on and bake the bread for about 40 minutes. Remove the lid and continue baking for about 15 minutes. Take out, turn the bread onto a cake rack and let it cool down.