Make a well in the middle of the flour, crumble in the yeast and add the water. Mix to cream the yeast, then extend the mixing to incorporate the flour. Mix until all the dry flour has been taken up, then knead on a work surface to a stiff and smooth dough. Leave in a bowl covered with clingfilm overnight (12 hours or more) at a temperature not less than 21 °C/70F.

Per serving: 840 Calories; 3g Fat (3% calories from fat); 26g Protein; 174g Carbohydrate; 0mg Cholesterol; 11mg Sodium