Mix ingredients for form a soft dough using a table knife.
Turn out onto a floured surface. Knead lightly, just enough to combine ingredients. Pop into a greased bowl and cover. Leave to proof for one hour.
After one hour. Take out the dough. Knead very lightly. If it feels sticky, add a tbsp flour. If it is dry add a tbsp water.
Stretch the dough and knead to improve texture and rise. Leave for one hour.
Repeat the above step one more time. Then leave in the bowl overnight to proof.
In the morning, take out the dough. Stretch and reshape then rest for one hour.
Repeat and shape the dough into a ball by pulling the corners into the middle again. Proof for the final time for one hour.
Sprinkle flour over the dough. Place the dough into a lined bread in or dish. Score the top with a sharp knife several times. Cover loosley with foil or a lid. Put into a preheated oven at 220C for 20-25 minutes.
Uncover and bake for a further 30 minutes until golden.
Slice and enjoy.
