In a medium bowl add the flour and the very hot water and mix together keep mixing takes anout 2 mins and everything will come together - you can use your hands to form a ball then cover with clingfilm and put in fridge overnight (at least 8 hours)

Add the bread, flour and salt. Kneed on low until combined about 2-3 mins then increase speed to 5-6 and kneed for 18-20 mins - you need to really get the gluten structure going. Make into a bowl and transfer into a clean bowl cover with cling film and 1st prove at 30c for 40 mins to an hour until atleast doubled in size..

Knock back the dough. Cut into 2 equal parts. Make into 2 balls. return to clean bowl cover with damp tea towel and let rest for 20-30 mins.

Roll out each dough to about 15 x 20 cm rectangle with a lightly floured rolling pin Cover with damp Tea towel and repeat with 2nd BAll then rest for 2 mins. Fold the dough tightly not letting any air in towards the centre from left and right. Rotate the dough 90 degrees and roll it from one end. Cover with Damp Tea Towel and repeat with 2nd ball.

Spray one loaf bread tin size (10 x 20 x 9 cm) lightly and place the rolled dough in the end of the tin facing the centre. Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 45 min - 2 hours - today heres cold took 2:20 hours. Preheat over to 185c.

Bake 25-30 mins - remove and brush top with beaten egg - Optional - Then allow to cool and serve. YOU WILL LOVE it :P - ENJOY