For swimming pool or fermentation:

• 450 g of flour
• 450 ml of water
• 7 g of fresh yeast

For the final dough:

• Previous mother yeast (900g)
• 300 g of flour
• 120ml of water
• 14 g of salt

METHOD
Add the yeast to the warm water. Add the flour and mix. Leave to rise.
Add water, flour, salt. Mix with a wooden spoon. Knead the dough on a greased table. Leave to rise for 2 hours. Fold the dough and leave to rise for 1 hour.
Divide the dough into 3 parts. Place on a baking tray with baking paper. Press your fingers into each loaf.
Cook for 5 minutes at 270°C (520°F) on the bottom rack, then 10 minutes at 220°C (430°F) on the middle rack.