Mix...
100g of starter
250g of flour
300ml of warm water
Mix everything in a bowl or bowl and cover with plastic wrap leaving it in a cool place for about 12hr, that is, start the preparation about the time you want to bake the next day.
2-A Mass
After 12 hours the sponge should be full of bubbles and very active ready to receive the other ingredients that are:
300g of flour
10g of salt
20g extra virgin olive oil.
Now literally put your hand in the dough. When the dough is well homogeneous, place on a clean surface to work the dough with strength and style for about 10 minutes.
Adjust with a little flour or water depending on the consistency, but dare to leave it as moist as possible.
Make a ball and place in a very large bowl greased with extra virgin olive oil. Cover with plastic flme also greased with olive oil because the dough will grow a lot. This first growth takes about 8 hours or so.
3-O Bread
Its mass has grown and the time is coming. Now let's shape the bread.
Pour the dough and work a little to remove all the air and divide into two balls.
If you have baskets to shape, great, if not take two dishes or round bowl and cover with clean kitchen cloth sprayed with flour.
Put each ball in one of these baskets or molds. Remember that the bottom will be the top of the bread and powder flour over top as well.
Let the bread make its second brew in a warmer place. The second stage of the fermentation may take from one to three hours. The important thing is that it grows at least double.
4-Baking the Bread
Preheat the oven to the stalk. That is, maximum around 270C and place a baking pan to preheat. And a baking sheet deep in the bottom so you can pour water without fear of being happy.
When it is at temperature, remove the baking sheet and carefully drop the bread in it. Make some cuts with a razor at the top to get the gases out during the baking and of course customize your beautiful creation.
Return to baking dish and throw a half cup of hot water in the bottom to generate enough steam.
Let it roast for 15 minutes, reduce the temperature to 220 C and pour one more water into the bottom for another steam injection.
Another 20-25 minutes and it should be ready. It is ready when you hit the bottom and listen to a toc toc as someone hits something solid and hollow.
Remove and rest for a half hour on a screen or grill before tasting.
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