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1
Preheat the oven to 230 Celsius.
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2
Dissolve the yeast in the 1/3 cup water. Set aside.
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3
Mix the flour with the yeast, salt, and the rest of the water.
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4
Place the dough into the mixer on low speed, adding water or flour as necessary.
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5
Remove from the mixer and let rest on a surface for 3 minutes.
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6
Return the dough to the bowl and mix again, on medium speed for 5 minutes. If necessary, repeat resting for 2 minutes and beating for 2 minutes until the dough is elastic.
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7
Knead on a floured surface until for approximately 2 minutes.
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8
Place into a clean greased bowl and set aside, covered, to rise in a warm place until tripled in volume, approximately 3-5 hours.
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9
Punch down the dough and turn out onto a floured surface. Knead until firm. Grease the bowl again. Place the dough back into the bowl and set aside, covered, to rise in a warm place until doubled or tripled in volume, approximately 2 hours.
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10
Turn the dough out onto a floured surface, knead until firm and smooth, and form into an oval shape. Sprinkle with flour and wrap inside a cloth. Cover with plastic and set aside until doubled in volume, approximately 1 1/2-2 1/2 hours.
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11
Carefully place into a baking pan. Cut slightly into the bread with a serrated knife. Spritz or brush with cold water. Bake for 3 minutes, spritz or brush with water again, and repeat 3 more times.
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12
Place a few cubes of ice in the bottom of the oven and bake for 12 minutes more.
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13
Remove from oven and cool completely.
