Step 1

Blitz the ingredients together for the wet mixture

Step 2

Pour the wet mixture into the flour and mix to shaggy mess. Sprinkle on the saltLeave to autloyse for 30 minutes

Step 3

MachineKnead to full gluten development using a planetary mixture.Transfer to the counter and slap & fold a few times and then form a ball.By HandExecute 2 sets of stretch & fold in the bowl, leave for 20 minutes and repeat again twice.

Step 4

Transfer for the dough to a medium roasting bag that has been slightly oiled or buttered inside. Tie lightly closed near the top leaving space for the dough to expand.

Step 5

Place the bag in a bowl and place in the fridge overnight.The next day remove the dough from the fridge and prove until almost doubled in size, with lots of bubbles clearly visible through the bag.

Step 6

Place the bag with the risen dough in a put and fill with boiling water half way up the side of the dough.Simmer for 70 minutes.Remove from the pot and serve warm.