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Add all ingredients in a bowl, and mix together to form a shaggy dough. Rest covered for 30 minutes in a warm spot.
Fold number 1, following the method in the video. Rest 30 minutes covered.
Fold number 2, as above. Rest covered 1 hour or until dough has doubled in size.
Fold/Shape using the method in the video to get a plumb, tight bun.
Using slightly wet hands, transfer the dough to a well oiled pan, lined with baking paper. Let it proof for around an hour at room temp. You could do an overnight proof in the fridge for 24-48hrs at this point, but reduce the yeast to 2.5g/0.5%
Pre heat oven to 230°c
Oil, salt, and dimple surface.
Bake at 230°c for 12 minutes, then turn down to 200°c for another 15 minutes or until the crust is as dark as you like.
Rest for half an hour before slicing and eating.