| 1. |
In a mixer’s bowl add the flour, the water, the yeast, and beat with the hook attachment at medium speed for 5 minutes. |
| 2. |
Add the salt and beat for 5 more minutes, until there is a smooth and elastic dough. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. |
| 3. |
Deflate the dough with your hands, shape it into a round, put it back into the bowl, and cover it with plastic wrap. Let it rise for 1 more hour. Repeat the deflating and rising process once more. |
| 4. |
Dust your working surface with a little flour and transfer the dough onto it. Shape the dough into a round, dust it with a little flour, and place it upside down into a bowl with parchment paper. |
| 5. |
Cover the bowl with plastic wrap and let the dough rise for 30 minutes at room temperature. Preheat the oven to 250C (480F) and set it to a fan. Put a roaster pan or a pot inside to get very hot. |
| 6. |
Remove the roaster from the oven and put the dough in it. With a knife, score the bread once along with the dough, cover the roaster with the lid, and bake in the oven for 25 minutes. |
| 7. |
Remove the lid, lower the oven’s temperature to 230o C (450F), and bake for another 20 minutes. |
| 8. |
Remove the bread from the oven and let it cool on a rack. Ready to serve.
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