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In a large bowl, roughly mix together all the ingredients, then cover the bowl with your shower cap and leave the bowl on the kitchen counter.
After 2 hours, perform a set of pulls and folds on the dough, lifting and stretching the dough across the bowl. Cover the bowl again and leave it on the counter.
After 1 further hour, perform 1 more set of pulls and folds on the dough, bringing it into a nice smooth ball. Cover the bowl again and leave it on the counter.
Now leave the dough to prove until it has doubled in size. If it is between 18-20C in your kitchen overnight this will take 8-10 hours.
Shape the dough for your pan, cover it with your same shower cap and prove again on the counter or in the fridge. It will grow slowly. Once the dough has grown level with the edge of the pan, it’s time to bake.
If you’ve chosen to preheat your oven, preheat to 180°C (360F) fan assisted/convection or 200°C (400°F) non fan.
Bake at the above temperatures for 45 to 50 minutes from preheated. Or, if baking from a cold start, bake for 50 to 55 minutes.
Remove from the oven and pan, and allow to cool fully before slicing.