In a small bowl mix a spoon of flour, 35ml water and yeast. Set aside for 10 minutes. Meanwhile stir the rest of the flour and the water in a large bowl.
After 10 minutes combine the yeast mix and the flour mix. Start to knead for about 5 minutes. Add the salt and knead for another 10 minutes. The dough has to be flexible, elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 10 minutes.
Knead again for about 10 minutes, shape into a round bowl, put in a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature.
preheat the oven
Preheat the oven to 250°C / 480°F with the baking stone (or baking tray) and roasting pan at the bottom of the oven.
Gently put the dough back on the working surface, gently preshape the dough in a shape that you desire. Lay the dough in a benetton bread basket with the smooth side looking down. Let the dough rest for 40 minutes at room temperature, covered with a cloth.
Gently dust the dough with flour, while still in the bowl and flip it gently on a hot baking tray, lined with parchment paper. Score the dough with a sharp razor blade. Pour a cup of cold water onto the hot roasting pan at the bottom of the oven. Bake for 15 minutes at 240°C / 460°F, then lower the temperature to 230°C / 450°F. Remove the roasting pan with ice water and bake for another 15 minutes.TipWater creates steam in the oven, which makes the bread more fluffy and tender, inside.
Remove from the oven. Let it cool down and rest 2 - 3 hours on a wire rack.TipDon't cover the dough with a cloth because that way you create a moist environment and you loose the crust.