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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. For the video, I proofed at room temp until doubled in size then moved to the next stage. For improved flavour, you could transfer it to the fridge instead, and leave it overnight before moving on to the next step.
Fold/Shape using the coil fold method in the video and wet hands (and keep them wet) so the dough doesn't stick to form a bun.
Using slightly wet hands, transfer the dough to a well oiled pan, lined with baking paper. Let it proof for around an hour, or until nice and fluffy.
Pre heat oven to 230 degrees.
Oil, salt, and dimple surface using wet hands.
Bake at 230 degrees for 12 minutes, then turn down to 200 degrees for another 20 minutes or until the crust is as dark as you like. You may need to adjust baking times now to ensure it bakes all the way through. If the bottom isn't cooking, take it out of the tray and place of oven rack for 10 minutes at the end to bake underneath
Rest for half an hour before slicing and eating.