For the starter: Pour the boiling water on to the flour and mix to a batter. Leave overnight.

The next day add the warm water to the starter and crumble in the yeast. Mix to a soup. Addthe flour and mix or knead in the bowk to a quite slack dough. Knead carefully for 5 minutes, keeping your hands as cleen as possible. Leave the dough to rise in the bowl covered with oiled clingfilm in a warm place (26 °C/80F) until doubled in size

Turn out on a well floured work surface and lightly fold the dough into a ball. Place on a 30cm/12 inch square baking tray libarally scattered with flour. Cover with oiled clingfilm and leave until again doubled in size

Have similar baking tray, oiled and slightly warmed, place it carefully on the top of the risen loaf so that the shape is somewhat flattened then flip it over when the smooth and floury side will be facing upwards. Let recover for 20 minutes. Meanwhile heat the oven to 220 °C/425F/gas mark 7.

Either slash the top with a sharp knife or leave it to crack freestyle in the oven. Bake for 35, until golden. Cool on a wire rack.