Fit the K beater to the machine.

Flour the proofing basket.

Add Ingredients 1 (water, flour, yeast) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Min for 1 minute.

Transfer the contents of the Mixer bowl to the small bowl.

Leave to rest for 3 hours.

Retrieve, clean the Mixer bowl and fit the Spiral dough tool.

Add Ingredients 2 (flour, salt, water) into the Mixer bowl.

Transfer the contents of the small bowl to the Mixer bowl.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for 1 hour, 30 minutes.

Transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently pull the edges into the centre.

Roll the dough over and shape into a loaf.

Place the dough into the proofing basket with the seal on the top.

Cover with a tea towel.

Leave to prove for 1 hour.

Pre heat the oven to 220ºC.

Place a small oven proof container filled with boiling water to the bottom of your oven.

Remove the tea towel and tip the dough onto a floured baking tray.

Cut a criss cross pattern over the top of the dough using a razor blade or very sharp knife.

Bake for 30 minutes at 220ºC.

Leave to cool on a wire rack.

Serve.