Ingredients:

700 g bread flour2 teaspoons dry yeast4 tablespoons dark brown sugar3 tablespoons olive oil4 teaspoons fine salt3–4 cups (720–960 ml) cold waterA little flour for dustingSesame seeds (optional, for topping)

Preparation

Mix the dough:In a large container with a lid or a large bowl, combine the flour, yeast, salt, brown sugar, and olive oil. Add half of the cold water and mix. Gradually add more water until the dough is very sticky. Don’t expect a smooth dough, it should be quite liquid.

First rise:Close the box with the lid (or cover the bowl with plastic wrap). You have two options:

• Room temperature: Let it rise for a few hours, folding the dough every hour or so.

• Refrigerator: Let it ferment for 24–48 hours, no folding needed.

If making the bread the same day:After 1½ hours, open the lid and fold the dough: wet your hand, grab a corner, fold it toward the center, and repeat for all corners. Close and let rise for another hour, then fold again after an hour.

Shape the loaf: Transfer the dough to a well-floured surface and shape it into a round or oval loaf. Wet your hands and sprinkle sesame seeds on top if desired.

Second rise:Place the shaped dough on a heavily floured baking sheet or on parchment paper inside a large round bowl.Cover with a towel and let it rise while preheating the oven.

Preheat the oven:Place a heat-resistant pot (preferably cast iron) with its lid inside the oven and preheat to 250°C.

Prepare for baking:Once the dough has risen slightly and the pot is hot, score the top with a sharp knife. Carefully transfer the dough (with the parchment) into the hot pot.

Bake: Cover with the lid and bake for 35 minutes. Remove the lid and continue baking for 15–20 minutes more, or until the crust is golden brown.

Cool: Remove the bread from the pot and place it on a cooling rack.The bread will stay fresh for up to 3 days if well wrapped.