Needs a stand mixer (quite a wet dough) and a banneton.
Easy to remember as it's 4-3-2-1.
400g Canadian/high protein bread flour
300ml cold water
2 tspn salt (less if you prefer)
1 tspn yeast
Put flour, salt and yeast (opposite sides of course) into bowl of a stand mixer. Start mixing and add all 300ml of cold water and mix until well kneaded and smooth dough has formed (about 7 minutes total on my machine)
Form the dough into a ball as best you can - it's quite sticky and wet hands help prevent it sticking to you.
Cover and leave to prove for at least 4 hours, preferably 6 or even 8. It's a long slow ferment as the water went in cold.
Dust the banneton with a mix of flour and semolina.
Remove and knock back, then shape for your banneton and gently place the dough inside. (I prefer the long type rather than round).
Alow a further 40 minutes for proving in the banneton.
After 40 minutes gently drop it out onto a baking tray. Slice the top of you like and then put straight into an oven at 220C (200C fan) and bake in the middle for 40 minutes.
Cool on a wire rack completely before having with lots of butter.
If using a flour with less protein, I find it best to add 25 to 50g extra flour rather than reducing the water.