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1
Combine all of the ingredients, separating the yeast and salt until the water is added
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2
Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
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3
Cover and leave in the fridge over night
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4
The next morning, scrape out the dough onto a surface and divide into two.
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5
I like to wrap one portion in cling film and freeze.
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6
Stretch out the dough to a rough rectangle or square shape
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7
Fold over the left and right sides, then the top and bottom
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8
Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
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9
Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
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10
Place the dough in a well floured proving basket and cover
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11
Put the basket in the fridge overnight or all day
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12
Preheat oven to 240 C for 30 mins
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13
Turn out the dough onto your baking surface and score with a razor blade
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14
Throw a cup of water into the bottom of the oven
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15
Quickly put the dough in and shut the door
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16
Turn down to 210C
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17
After 20 mins turn down to 190C
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18
After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
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19
Bake for a final 10 mins in the residual heat.
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20
Then its done.
