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

Cover the bowl and leave it to rest for 15 minutes.

Uncover and knead in the bowl for 1 minute. There is no right or wrong way to knead just stretch and fold the dough back into itself making sure you turn the bowl a little each time.

Cover the bowl again and leave the dough until doubled in size. This can take anywhere from 2-7 hours depending on the weather and your starter.

Lay a sheet of plastic wrap on the bench and brush it with oil.

Line a baking tray with baking paper.

Punch down the dough then use your hands to shape it into a smooth ball, tucking it under itself if it needs tidying.

Place it on the baking tray and cover with the oiled wrap and leave until almost doubled in size.

Pre-heat the oven to maximum fan-forced.

When the dough has risen, uncover it and slash the top with a knife.

Pop the dough in the oven and turn the oven down to 220C (470F) fan-forced and bake for 30 minutes.

Reduce the temperature to 175C (380F) and bake for another 30 minutes or until brown.

Transfer the dough to a wire rack to cool.