In the morning combine all the ingredients in a mixer and using a dough hook continue to mix for 10 minutes.
Take the dough out and continue to knead for a further 5/10 minutes until stretchy and smooth.
Transfer to a oiled bowl, cover and leave to prove until the evening.
Knock back and reshape (at this point you can transfer to a floured sour dough basket)
Loosely cover with cling film and leave to prove overnight in the fridge.
In the morning slash with a razor blade across the top (you can get creative with this), leave out at room temperature for 1 hour then cook for 25 minutes at 200°c.