Même si le résultat est décevant sur la forme, le goût est vraiment très bon. À refaire.

Ingredients

• 400g flour Type 550
• 275g cold Water
• 3g fresh yeast
• 8g Salt

Instructions

1. Mix flour with water and let it rest for 20min (autolysis).
2. Add yeast and salt and knead for 5 min by hand.
3. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
4. Ferment the dough for 12 hours (overnight) at room temperature.
5. The next morning heat baking stone in the oven to 250°C.
6. In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm.
7. Spread a thin layer of oil on top of one of the square.
8. Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
9. Now place the other dough square on top and cut it into four squares.
10. Place two squares upright with a tip facing upright.
11. Proof on a couche for 35 min.
12. Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.