In the stand mixer bowl (dough hook on) mix flour, salt, sugar, and yeast. Add the water, a tablespoon at the time u4ntil you get a ball that sticks to the hook (keep speed medium/low). You should aim for an elastic, sticky dough.

Cover dough with a kitchen cloth and let rise 1.5 hours in a warm, sheltered spot of the house (when winter I place it near the radiator).

Work the dough with your hands for a few minutes. Place it in a bowl, cover it with plastic and refrigerate overnight (at least 12 hours).

Take the dough out of the fridge and work it with your hands, folding it over itself more than a couple of times. Finally, form a ball and place it on a floured oven tray (or the base of the bread cloche).

Carve a cross on the top with a sharp knife.

Cover it with a bowl and let rise 1.5 hours.

Brush a little milk over the surface of the dough and sprinkle some flour all over it.

Place the tray in the room temperature oven and bring temperature to 240°C. When you get to that temperature bake 20-30 minutes until you get a light brown-golden crust.