Combine all ingredients (no need to activate yeast, put straight in with dry ingredients) to make a rough dough - dough will naturally come away from edges of bowl. Let sit for 1 hour, covering bowl with warm damp towel.

Working around the dough, fold each of the 4 edges to the centre working in a + and then x pattern. Cover bowl with warm damp towel. Let rest for 1-2 hours

Dust work surface work, lightly coat a bowl in oil, enough to catch a dusting of flour. Place dutch oven in the oven and preheat at 240°C, bottom element only.

Turn out the dough on to the dusted surface and fold edges to centre again, pushing out any large bubbles.

Shape dough in to loaf and let prove once more in the oiled and dusted bowl, seam side down for 30 mins - 1 hr (do not overproof). Cover with oiled clingfilm to avoid drying of dough/early crust formation, stopping bread from rising.

Using an oiled hand, turn out dough on to a dusted surface and put in to dutch oven, seam side down. Score top of loaf and cook for 30 mins with the lid on. Then a further 15 mins lid off. Amend time if necessary by checking bread in 5 min intervals. Knocking on bread should sound hollow. Should hear bread cracking.

Cool on rack and wait at least 20 mins before slicing.

Note: this bread came out absolutely beautifully following recipe as above. However, next time I want to try it with slightly less water.