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Mix together all ingredients until dough is well combined and no dry flour remains. Cover and let rest for 30 minutes.
Do 2-4 rounds of stretch and folds, 30-45 minutes apart then leave your dough covered at room temperature to finish bulk fermenting.
Once your dough has doubled in size remove it from the bowl, divide into two and shape it using your preferred method. Place dough in a prepared banneton.
Allow your dough to finish proofing before baking. This can be done at room temperature, in the fridge or a combination of both.
Flip dough onto parchment paper and score it however you’d like.
Bake at 450F for 15 minutes covered and an additional 20 minutes uncovered.
Let it fully cool before cutting into it to allow your bread to finish cooking and avoid a gummy centre.