Combine all of the ingredients, separating the yeast and salt until the water is added

Cover and leave in the fridge over night

The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze.

Stretch out the dough to a rough rectangle or square shape

Fold over the left and right sides, then the top and bottom

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

Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands

Place the dough in a well floured proving basket and cover

Put the basket in the fridge overnight or all day

Preheat oven to 240 C for 30 mins

Turn out the dough onto your baking surface and score with a razor blade

Throw a cup of water into the bottom of the oven

Quickly put the dough in and shut the door

Turn down to 210C

After 20 mins turn down to 190C

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)

Bake for a final 10 mins in the residual heat. Then its done.