Here's the one I make, from Andrew Whitley's Bread Matters. I have bastardised adapted recipe slightly by making it from memory over a long time.
5 g of dried yeast into about 100mls very warm but not ow! hot water (I make this to be one tsp) measure out 600g strong flour - I use a mix of white, stoneground and wholemeal 1 tbsp olive oil 1/2 tsp salt - he says more, and it must be sea salt, but ... <shrugs>
top your water up to 400mls, again v warm but not too hot (too hot will actually kill your yeast)
Mix, knead (note: Dan Lepard acolytes believe it's ok not to knead, it's your choice)
Leave 2hrs to rise. Now I haven't turned my GCH on yet and I have a couple windows open. Therefore I just leave it in the warmest part of the house (in our case, on the dining room table or sometimes in the bedroom) for longer. Just until it looks 'risen'.
Brush bottom of baking tin with little oil.
Scrape dough out of bowl onto lightly floured surface, roll into a sausage 2x as long as your tin. Knuckle it flat. Fold ends in towards centre (thirds), knuckle flat again. Roll up along long side, place in tin, leave 1hr (or until risen again - this is presently taking me 2hrs)
Into oven at 230 degrees for 10mins, then turn it down to 200 (gas 6) for 20-25mins.
I always have to get mine out of the tin as the bottom needs 2 minutes to get golden, but the rest of it will be lovely by then.
just fyi - it took me allll day to get my loaf to rise. dunno how much of that was the cold (seem to remember something once about adding an hour for every 5? degrees below 27C) or if I killed my yeast. So it might be worth the CH...