1 Sieve the flour into a large bowl, or into a stand mixer if using, and add the salt.

2 Measure the tepid water into a measuring jug, it is important that the water is blood temperature. Put your finger into the water, it should be neither hot or cold. This is crucial; if the water is too hot, it will kill the yeast. Too cold and the yeast won't be activated.

3 Sprinkle in the yeast and add the sugar. Give the water a mix and leave to sit for two to three minutes.

4 If using the stand mixer, attach the dough hook and start to mix the flour and salt. Pour in the water and continue to mix on a low speed for five minutes. Increase to a medium speed and continue to mix for another 10 minutes, until smooth and elastic.

5 If making by hand, mix the flour and salt in a bowl and pour the water into the middle, slowly bringing the flour into the centre. Tip the dough out onto a lightly floured work surface and knead slowly, stretching the dough out and bringing it back to a ball. Continue for about 15 minutes until the dough is soft, smooth and elastic. The dough should spring back when pressed with a finger, if it doesn't, it needs more kneading.

6 Place the dough in an oiled bowl and cover with a clean tea towel. Put the dough in a warm place and leave to rise for an hour, or until doubled in size.

7 Scrape the dough out onto a lightly floured work surface and knock the dough a few times with your fist. This allows all of the large air bubbles to be released, which ensures an even second rise and a an even-textured finished loaf.

8 Preheat the oven to 220 degrees and lightly grease a baking tray. Place another baking tray filled with water in the bottom of the oven. Shape the dough into a ball and place on the tray. Cover with a tea towel and allow to rise for a second time for about 30 minutes.

9 Dust the loaf with flour and make a few signature cuts with a sharp knife. Bake the loaf for about 35-40 minutes, until beautifully golden brown. Leave to cool for 10 minutes before serving.