Starter Mix the flour, water and yeast well in a bowl and cover it with stretch film. Stand it in a warm place for 4-5 hours.
BreadPlace the flour and salt in a large bowl.Dilute the old dough (starter) with water.Combine all the ingredients together and mix them very well. Knead the dough with your hand until it becomes smooth and elastic. Cover the dough with a tray and rest it to ferment for 60-120 minutes.Knead the dough a second time with your wet hands and divide it into two parts.Place the dough in lightly oiled trays large enough for it to double in size.Allow 60 minutes for the second fermentation in a warm place.Bake in a preheated traditional earthenware oven at 230 C º for about 45 minutes.