Mix water, salt and instant dried yeast in a container, mix well. Then add in flour, mix well (I used Italian double zero flour) and rest for 30 minutes.

Then dip your fingers with some water, then fold the dough (at each corner) to the opposite. Rest for 30 minutes.

Repeat this folding and resting process for total 4 times.

Chill the dough in the fridge for at least 12 hours.

Take out the dough on floured worktop, shape it a rectangle then fold once.

Then divide the dough into 4, dust some flour on top. Cover with cloth and rest for 45 minutes.

Pop in preheated oven at 220C, bake for about 20 minutes. (Put a tray of water in the lower rack of the oven to create steam, which make a crispy crust)