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Mix all the ingredients well, cover with clingwrap and stand for 2 hours. This can be put in the fridge in a covered container. Note: it still rises in the fridge so make sure there is space to rise.
Use some flour so your hands don't stick and tuck the sides of a portion (¼ or ⅓) of the dough underneath itself so the surface is under tension. Place on some flour on a baking sheet.
After 20 minutes, turn the oven on to 230 C.
After another 20 minutes,
paint some egg (or milk) on the surface and sprinkle with salt and sesame seeds
or dust with flour
and cut the surface up to about 1cm deep (or more) so the bread can expand. Put a heat-proof dish (ramekin or enamel dish) with water and the bread into the oven.
Take out after 25 minute and enjoy. Tip: tap the bottom of the bread and it should sound like a drum.