Take the sourdough out of the fridge at noon to come to room temperature

In the afternoon, start the process for the bread

Mix 130 g of the starter with 170 g of water and 200 g of flour

Cover with cling film and leave it in a warm place for at least 12 hours

Mix it well and set aside 130 g of the starter, close it tightly and put it in the fridge for up to 1 week

Add 320ml of warm water, 590g of flour and 18g of salt to the yeast

Mix very well, cover with cling film and leave, covered, in a warm place for an hour and a half

Place a clean towel in a bowl and flour it well.

Place the dough inside, and cover with a towel and place it in a warm place for at least 2 hours

Preheat the oven to 250 degrees on the resistances and place inside the tray on which you will bake the bread and a fireproof dish with a little water

Take the hot sheet tray out of the oven and turn the bread in the bowl onto it

Bake the first 10 minutes together with the bowl of water.

Remove the bowl with the water and bake for another 10 minutes at 250°

Lower the heat to 200 degrees and bake it for another 40 to 45 minutes