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Add the ingredients in the order listed and mix with a spoon, finish off the mixing using your fingertips with a few folds inwards at the end
Cover and rest 30 minutes
Wet fingers and stretch and fold 4 times, cover and rest another 30 minutes
Repeat with another 4 stretch and fold, cover and rest for 1 hour
Flour the top of dough and greaseproof paper and tip the dough out
Fold the dough inwards to create a round shape about 20 times, flip over and tuck in all sides to help it into a tight round shape
Cover with a tea towel for 30 minutes
Turn oven to 250C and put Dutch oven in to heat up
Uncover bread and score using kitchen scissors
Place bread inside Dutch oven with greaseproof paper, cover with lid and bake for 30 minutes
Remove lid, turn oven to 230C and bake for another 15 minutes
Leave on a cooling rack to cool for at least 45 minutes