Combine all the ingredients in a large bowl and using your hands squelch them together until there are no more dry bits.

Cover the bowl with plastic wrap and set aside.

minutes later, knead the dough in the bowl for one minute. I grab the top, pull it up and fold it over the bowl then spin the bowl 90 degrees and repeat until the minute is up.

Cover the bowl and set aside to double in size. This can take anywhere from 3-12 hours depending on the weather.

Grease a loaf tin well with olive oil and grease the bench.

Carefully turn the dough out onto the bench.

Grab the top (12 o'clock) part of the dough, stretch it then tuck it under and repeat on the other 3 'sides' of the dough.

Carefully lift the dough and stretch it out to the length of the tin then place it in.

Cover with oiled plastic wrap and leave to double in size again.

When the dough is nearly risen, pre-heat the oven to 250C (530F) fan-forced.

Slash the top of the dough with a sharp knife then pop it in the oven and turn the temperature down to 220C (470F) for 30 minutes.

After 30 minutes, turn the temperature down to 175C (280F) and bake for a further 30 minutes or until golden brown.

Leave the loaf to sit in the tin for 5 minutes then turn out onto a wire rack to cool completely before slicing.