The method for making this recipe is  the Bulk Fermentation Process (B.F.P.) 

You will require  a flat baking sheet lightly greased or baking parchment lined.

For full mixing  instructions click HERE

Water Temperature. To calculate the water temperature a simple formula is used: 

Double the required dough temperature and take away the measured flour temperature.

  DT X 2  minus FT 

DT = Dough Temperature,  FT = Flour Temperature.                 

The dough temperature given is 27C(80F), if the flour temperature is measured at 19C(66F) the calculations would be thus:

(dough temperature) 27 x 2 = 54 - 19(66F) (flour temperature)  Result, water temperature  35C(95F). As it can be seen, this result will vary depending on the temperature of the flour.

TIP: 2 measures of cold water to 1 measure of boiling water will give a water temperature of 38C(100F)