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Weight the water, yeast and brown sugar into a large bowl and mix.
Bloom for 5-10 mins until dissolved and bubbly.
Add the flour and salt and mix vigorously, making sure there’s no lumps.
Add a lid or tea towel and rest for 20 mins.
Then stretch and fold in 20 minute intervals x 3.
Transfer to a lined and oiled half gastro and proof for an hour.
Once lively and bubbly dimple with wet hands, season generously with sea salt, olive oil and confit garlic.
Bake at 225c for 20-25 mins until golden brown.
Let rest before slicing and eating warm and fresh.
Best served with whipped butter.