Tip into a bowl and add everything else except the water
Stir together thoroughly
Now add the water, starting at 160ml and going up to 180ml. You are aiming at a fairly firm dough. We don't want this one too loose, as I would recommend for a tin baked loaf, as we are going to be baking it freeform
Once your dough is well mixed, put a plate on top of the bowl and leave in a warm place for about an hour, somewhere about 40° is good
Take the dough out of the bowl and you might need to mix in enough flour to make a firm dough again. Just chop the flour in with a dough mixer type thing, there is no knead to knead if you don't want to. If you are alright with kneading, then knead the flour into the dough until it is quite firm
Now fold the dough in on itself, sides to middle, several times. Turn over, and with floured hands, tuck the dough under, round and round, until you have you have a lovely domed shape. The aim of this step is to get a tight dome so the dough cooks into a nice shape
Carefully place on a baking tray and leave in a war, place for an hour. I sometimes warm the oven to 40° and put the baking tray in there
Now you need to bake your loaf. If you have a fan oven there is no need to pre-heat it. Bake at 200° until golden and with a hollow knock on the bottom, it will take about an hour