Skeleton for a simple LaTeX article

simplearticle.tex

\documentclass[a4paper,11pt]{scrartcl}

\usepackage{graphicx}
\usepackage[utf8]{inputenc} %-- pour utiliser des accents en français
\usepackage{amsmath,amssymb,amsthm} 
\usepackage[round]{natbib}
\usepackage{url}
\usepackage{xspace}
\usepackage[left=20mm,top=20mm]{geometry}
\usepackage{algorithmic}
\usepackage{subcaption}
\usepackage{mathpazo}
\usepackage{booktabs}
\usepackage{hyperref}
% \usepackage{draftwatermark}

\newcommand{\ie}{ie}
\newcommand{\eg}{eg}
\newcommand{\reffig}[1]{Figure~\ref{#1}}
\newcommand{\refsec}[1]{Section~\ref{#1}}

\setcapindent{1em} %-- for captions of Figures

\renewcommand{\algorithmicrequire}{\textbf{Input:}}
\renewcommand{\algorithmicensure}{\textbf{Output:}}


\title{My title}
\author{Hugo Ledoux\\ \url{h.ledoux@tudelft.nl}}
\date{\today}


\begin{document}

\maketitle

%%%
%
\section{Introduction}

Bacon ipsum dolour sit amet porchetta beef turkey, bacon turducken boudin hamburger venison ball tip. Brisket pork loin bresaola short loin ground round leberkas pastrami tongue jerky cow turducken beef ribs. Pork ribeye landjaeger prosciutto pig venison tenderloin. Swine beef ribs kielbasa, porchetta tenderloin salami venison pork belly tail.


\bibliographystyle{plainnat}
\bibliography{/Users/hugo/references/references}

\end{document}