1.5 cup of White bread flour (101)
1.5 cup of Organic light malthouse flour (301)
1.5 tsp salt
.5 tsp instant yeast
1.5 cup water
Mix all the ingredients together without overworking. Cover and leave for 12 to 18 hours, overnight works very well.
Next day, put a casserone dish in the oven and preheat 220c for 45mn to 1hour.
While the oven heats up, pour onto a VERY well floured surface. The dough will be quite sticky and sometimes very wet but that's normal. Fold once on each side and form a ball. Cover.
When the oven is hot, drop the dough into the casserole dish, put the lid back on and put it in the oven for 30 to 40 mn depending on your oven. When the time has elapsed, take the lid off and bake for another 10mn.