Weigh the flour
Add 1 Tbsp + 1 tsp of salt to the flour, mix with the metal spoon. Make a well in the middle.
Weight the water in the measuring cup
Add a about 2 Tbsp of the water to a small cup, crumble the yeast, add 1 tsp of sugar, mix until both the yeast and sugar are dissolved. Wait a minute or two until it starts foaming on the sides.
Pour the water and the dissolved yeast on the flour mix in the well. Mix with the metal spoon until well combined. 1-2 minutes. It should be fairly loose but not completely liquid (porridge-like). Scrape the sides with the silicon spatula.
Leave to proof outside in the shade with a kitchen towel over the bowl.
About every half hour (doesn't need to be precise), fold the edges over the dough with the silicon spatula a few times. The idea is to slightly deflate the dough gently and stretching the dough onto itself.
Repeat until at least 4 hours have passed. It doesn't need to be precise. 3 hours might work if you are in a rush. 6 hours will work if you forget about the dough. For 2 hours, you'll probably have an inferior result. For more than 6 hours you risk over-proofing the dough. If you want do a longer fermentation (8 hours+) you can decrease the yeast and decrease the temperature.
When you are happy with your dough (it is bubbly and stretchy), start pre-heating the oven at 230 degrees for 20-30 minutes.
As you turn the oven on, add parchment paper to your chosen bread mould. With two wet hands take the dough from the bowl and drop it into the mould. You can add flour at this stage if you like it but it isn't strictly necessary. Let it rest while the oven pre-heats.
After 20-30 minutes, open the oven quickly, put the bread inside and add a splash of water or ice cubes to the bottom of the oven or on a tray. Close the door quickly to trap the steam inside.
Bake at 230 degrees for 25 minutes
Open the oven, decrease the temperature to 200 (or 180 depending on the oven), bake for an other 25-30 minutes.