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- Stir together the starter ingredients so that no dry flour spots remain. Cover and set aside in a warm place overnight.
- Combine the flour and salt. Add the water, yeast and starter, stir together until no dry spots remain, cover and set aside for 30 minutes.
- Knead the dough for 5-15 minutes or until it passes the windowpane test. Cover and let rest for 5 minutes if it becomes too hard to knead. Shape into a tight ball, cover and let proof in a warm place for 2-2.5 hours.
- Turn out onto a lightly floured work surface with the “smooth” side down. Stretch and fold the edges into the center, turn the dough over and reshape into a tight ball. Transfer onto lightly flowered parchment paper, cover with a bowl and let proof for 30 minutes. Meanwhile, preheat the oven and a baking stone or pan to 275┬░C.
- Rinse out a pot large enough to cover the loaf so that it is wet inside. Transfer the parchment with the loaf onto the baking stone or pan, cover with the pot and bake for 20 minutes.
- Remove the pot, turn down the temperature to 250┬░C and bake for another 25-30 minutes.
- Transfer the loaf to a wire rack and let cool completely.
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