Combine the flours in a bowl

Add your the yeast and salt on opposite sides

Add the water whilst mixing with your hand

Bring the dough together into a wet mass and knead for 10-15 mins until smoother and holding shape

Cover and leave to rest in the fridge for 8-12 hours or until doubled in side and springing back

Turn the dough out onto a floured or oiled surface and shape tightly into a ball, creating as much surface tension as possible

Heavily flour a proving basket

Preheat oven to 240C

Place the dough seam side up into the basket, cover with oiled clingfilm and leave to prove for 1.5 hours or until, springy, lighter and much bigger

Flour the dough and turn it out c

Cut 3 straight lines then cut across diagonally.

Throw a quarter cup of water onto the oven floor

Turn oven down to 210C