Whisk water and yeast, add honey and whisk again.

Add flour and salt and stir till all the flour is combined.

Scoop dough into a round shape, cover and rest for 20 minutes (30 minutes if home is very cold).

After 20 minutes, perform 4 stretch and folds: wet your hand, reach around, grab some dough and fold it down. Turn the bowl 90° and repeat until you've done 4.

Flip the dough, fold it in half and cover for another 20 or 30 minutes.

Repeat with 4 stretch and folds.

Cover with cling film and put in the fridge for 10-48 hours.

Grease your tray and add parchment. Flour the bottom of tray.

Take dough from the fridge and flour the top (it's sticky and cooking in a cold tray).

Pour out the dough into the tray. Wiggle from side to side to get it out without breaking the dough.

Flour your hands, fold over ⅓ and press it in. Roll over another ⅓ and press in.

With the last ⅓, stretch the sides gently and pull it up and over, then pinch the seam closed.

Flip it over smooth side up and cover for 40 minutes.

Add a roasting tray with water to the bottom of your oven and heat to 240°C.

After 40 minutes, flour the top of the dough and smooth it gently with your hand.

Using a very sharp knife, make deep diagonal slits in the dough.

Bake for 12 minutes on a medium low shelf.

Turn the oven down to 190°C, take out the water tray and bake for another 18-20 minutes until it sounds hollow when you knock the bottom.

Cool completely on a wire rack before slicing.

To freeze, slice it up and add to a freezer bag. Slices will defrost in about an hour.