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Pop all the ingredients together into a bowl, adding water gradually until you have a soft, slightly tacky dough
Knead for 10 minutes by hand (or 8 minutes in a mixer) until smooth, elastic, and springy
Place into a lightly oiled bowl, cover, and leave somewhere warm for 1–1.5 hours, until doubled
Knock back gently and divide into 4-6 equal pieces
Shape into rounds and place snugly into your buttered 9-inch square tin so they're just touching
Gently dust the tops with some flour, cover and leave for 45–60 minutes, until well risen and pressing into each other
Bake at 200°C (180°C fan) for 30–35 minutes, until deep golden and hollow sounding
If it's colouring too quickly, loosely cover with foil for the last 10 minutes