How to make
Prepare the sourdough, by dissolving the yeast and sugar in the slightly warmed water. Add the flour and knead into a tight dough ball. Pour slightly warmed water into a convenient container, the temperature should not exceed 100°F (37°C) (body temperature). Drop the ball of dough inside. It will sink to the bottom and the water should cover it well. Wait 15 minutes for it to float to the surface and increase its volume, then remove it and place it in a deep bowl.
To the sourdough, pour 13 fl oz (380 ml) of water, reheated to 100°F (37°C). Pour the olive oil, crush the 0.7 oz (20 g) of yeast and sift the flour in parts, by mixing and pressing the first dough, integrating it with the rest of the products.
Once you have obtained a homogeneous mixture, transfer it onto a floured surface and begin to stretch it out and fold it like a packet. Repeat this procedure several times, until the dough is smooth. Place it in a bowl greased with olive oil and cover it with a towel and leave it to rise for 2 hours.
Transfer the puffy dough with clearly defined gluten bonds onto a floured surface and fold it two or three times in the same way as before. After the last folding, place the bread in a round baking pan - generously greased or covered with baking paper (11″ - 28 cm diameter). Although the shape from the folding is square, when it puffs up, it will aquire a round shape like the baking pan. Make two cross-like cuts and sprinkle with flour and coarse flaky salt.
Leave the bread rise again for 1 hour, then put it in a 140°F (60°C) oven with a fireproof cup of water inside. After about 20 minutes, increase the heat to 410°F (210°C) and bake for 40-45 minutes. Keep an eye on the bread loaf and if it darkens a lot on top, wrap it in aluminum foil.
Cool it on a wire rack and serve it.
Enjoy your meal!
