Ingredients:

• 500g T55 flour
• 350ml warm water
• 8g instant yeast
• 12g salt
• 10g white sugar
• 10g flour (any)
• 3 tbsp olive oil
• 5-6 ice cubes

Process:

1. Mix 10g flour, 10g sugar, and 8g instant yeast in a small rice bowl with some of the warm water, wait for it to bloom
2. Mix flour and salt with a whisk so that the salt is spread
3. Mix flour with the bloomed yeast, water and oil
4. Let rise for 2 hours in a warm but not hot place, with a cloth on top
5. Mix the dough until smooth, adding T55 flour or water as needed
6. Let rise in the banneton for 1 more hour
7. At the 30 minute mark, pre-heat the oven at 220 degrees
8. Remove the dough from the banneton straight onto a baking sheet
9. Score slightly the top of the bread with the lame
10. Put in the oven for 30 minutes along with the ice cubes on a lower tray
11. After 30 minutes, stop the oven and open the oven door slightly and leave the bread inside for 5 more minutes
12. Remove bread from oven and try not to burn yourself