Combine all the ingredients together in a large bowl. Mix well until it forms into a loose ball. Cover with a damp tea towel and leave to rest for up to 2 and a half hours.
Lift, fold and rotate in the bowl for around 10 minutes. Re-cover with the damp tea towel and leave to rest for another 30 minutes.
Repeat step 2 another 2 - 3 times, waiting 30 minutes in between.
Lightly coat your work surface with oil and dust your hands with flour. Turn the dough out onto the surface and pull out, fold in, roll and tuck the dough to create tension.
Place in a well-floured banneton, or other suitable container. Cover and leave in the fridge overnight.
In the morning, pre-heat your oven to 200C. Turn the bread out onto a tray and score.
Once the oven is hot, place your bread inside. After 10-15 minutes, reduce the temperature to 190C and bake for a further 30 minutes, until golden brown.