TM
* 600g very strong Canadian White bread Flour
* 370g Sparkling mineral water
* 7g Dried fast action Yeast
* 1¼ teaspoons Salt

===Method===
* Mix the Flour with the cold water (Thermomix 30 seconds)
* Leave to autolyse for 2 hours
* Incorporate the Yeast and the Salt (Thermomix 30 seconds)
* Knead according to your chosen method (Thermomix 2 minutes, 30 seconds)
* Shape into a ball and put into a lightly oiled bowl
* Cover with Cling film and leave in the Fridge overnight
* In the morning, remove the Dough from the Fridge and leave at room temperature until the Dough has doubled
* Again, shape into a ball and leave until doubled in size
* Using 150g of the Dough, make a plaited circle and place in the bottom of the Banneton
* Shape the rest of the Dough and put in the Banneton on the plaited circle
* Leave to rest until doubled in size.
* Preheat the Oven to 230º
* When the Dough is ready, transfer to a Baking sheet, lower the Oven temperature to 220º and Bake for 40 minutes.
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