sift the flour and salt into a large mixing bowl

add the yeast to the warm water (no hotter than blood temperature) and mix together

make a well in the dry flour & salt mixture and pour in the water & yeast mix

fold the flour from the edges into the centre of the mixing bowl to combine well

lightly dust a tabletop with flour and knead the dough well for about 10 minutes until smooth

form the dough into a ball and put it back into the mixing bowl

cover the bowl with a damp tea towel or oiled cling film (Saran wrap) - I use a very large, clear plastic bag which I reuse over & over again

leave to prove for 60-90 minutes (depending on the temperature of the room) until the dough has doubled in size

lightly dust a tabletop with flour and knock the dough back and form it into an oblong and put it into a greased 500g/1lb rectangular loaf tin

put the tin back into the bowl and cover again with a damp tea towel or oiled cling film

leave to prove again for 60-90 minutes until the dough has doubled in size

preheat the oven to 240ºC/465ºF/Gas mark 9, put an empty roasting dish on the bottom shelf of the oven and fill a cup with cold water and set aside

when the loaf has proved, use a small serrated knife or grignette to score the top

Quickly & carefully pour the cup of water into the roasting dish before putting the loaf into the oven

After 10 minutes, turn the oven down to 200ºC/ 400ºF/Gas mark 6

Bake for a further 20-25 minutes before taking it out of the oven, removing from the tin and tapping on the base. If it sounds hollow it's done

Leave to cool on a wire rack for at least half an hour before use