Make the dough by tipping the flour and salt into a large bowl and making a well in the middle.

Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary.

Allow to rest.

Bloom the yeast and add to the rested water and flour mix.

Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. Add a little salt to taste and knead until incorporated.

Place the dough in a clean oiled bowl, cover with cling film and leave to rise for 1.5 – 2.5hours.

Shape the dough to fit your loaf tin.

Allow to rest for 15 -30mins.

Reshape to fit the loaf tin. Grease the sides

Heat oven to 220C/fan 200C/gas 7.

Cover with a clean tea towel and leave to prove until doubled in size (roughly 2 hours).

Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and bake for a further 30 mins until the loaf is golden and sounds hollow when removed from the tin and tapped on the base.

Leave the bread on a wire rack to cool completely.