Mix all the ingredients, use your hands, it is good to feel the dough, and it helps to get the hang of the dough.
Once the ingredients are mixed, proceed to knead, transfer the dough to the table and avoid the temptation to add more flour, shortly after working the dough, it will become more manageable.
With a little practice, you will feel comfortable with dough that is much more hydrated than this.
There are several alternatives for kneading; this is a dough with relatively low hydration that should be allowed to knead without many problems simply by folding and rolling the dough on the table, you can also knead at intervals, alternating short periods of kneading (15/30 sec.) and rest (10/15 mins), if you want to know more you can find information about Dan Lepard’s kneading, the important thing is that you work gently and do not tear the dough.
Knead until you have a smooth, smooth dough without lumps.
Once you’ve finished kneading give a ball and let it ferment for it put it into a bowl lightly oiled and cover with a cloth cover, this first fermentation should swell the dough almost to double its volume, take a drink as well as an hour in a temperate place (twenty-low degrees).
Now that your bread has made the first fermentation pass it to the work table and shape it, for this be careful not to lose too much gas, first gently crush the dough until you get a disk, then make a bundle, once this is done, turn the dough over so that the folds are at the bottom and with both hands turn the dough to shape it into a ball.
Place the ball that you have made, with the folds facing up, on a banneton, or if you do not have it in a bowl covered with a kitchen towel (linen or cotton) well dusted with flour so that it does not stick.
Cover it and let it ferment a second time, which should take about an hour to an hour and a half.
During the second fermentation, it is the ideal time to preheat the oven, place the baking sheet inside it, and set the temperature to the maximum that your oven allows; this is around 250˚.
Before putting the bread in the oven, dump the dough on a baking sheet, and proceed to make some cuts on the surface, this will help the bread to expand through these cuts when rising in the oven, this is called frying.
With the help of a baker’s shovel, take the bread to the oven and place it on the baking sheet. At this time you can pour a half glass of water on the tray that you put in the oven to generate steam.
During the first 10 or 15 minutes keep the oven temperature high, around 230˚- 250˚, after this first quarter of an hour, remove the tray from the water and reduce the temperature to about 200˚ and continue baking for about 25o 30 minutes or until the bottom of bread is hollow.