Preparation

• In a bowl, dissolve the brewer’s yeast in room temperature water.
  Gradually add the flours previously mixed together and mix with a fork.
  Add the salt and continue mixing until you obtain a homogeneous and slightly sticky dough.
  Cover with a plate or plastic wrap and let rest for 15 minutes.

  

• Take the dough and, with a spatula or a scraper, lift and fold the dough from the outside towards the inside.
  Let it rest for 15 minutes, then repeat the operation 2 more times (in total you will need to do 3 series of folds with 15 minutes rest in between each).
  Cover the dough with a plate or plastic wrap and place it in the refrigerator for a slow fermentation.
  You can let it rest in the fridge until the next day or for at least 8 hours.

  

• Take the dough out of the refrigerator and let it acclimate to room temperature (this will take about 2 hours).
  Transfer the dough to a well-floured surface and proceed with the folds: Stretch the dough into a rectangle.
  Bring the top part towards the center, then the bottom part over it.
  Repeat the procedure for the sides, overlapping them.
  Let the dough rest for 15 minutes, then repeat the folding step once more.
  If you wish to add extra ingredients (like olives, nuts, or seeds), incorporate them now.
  Form a ball and place it in a bowl lined with a well-floured tea towel.
  Cover and let rise until doubled in volume.

• Place the baking stone in the oven and put a small steel pot on the bottom (this will create humidity).
  Preheat the oven to 450°F in convection mode and let it heat well.
  In the meantime, prepare a spray bottle with water, which you will use during baking to create steam.

• When the oven is hot, take the baking stone with the rack (using pot holders to avoid burns).
  Gently flip the dough onto the hot stone.
  With a sharp knife, make a couple of cuts on the surface of the bread.
  Spray some water in the oven to generate steam, then immediately close the door.
  Bake for 15 minutes at 450°F.
  After 10 minutes, remove the pot with water (be careful not to burn yourself).
  Lower the temperature to 400°F and continue baking for another 35 minutes.
  At the end of baking, turn off the oven, slightly open the door, and insert a wooden spoon to let the steam escape for 10 minutes.
  Transfer the bread to a rack to cool completely.

  

• Now that your bread is ready, you just have to savor it. The crunchy crust and the soft, fragrant interior will make every bite a true pleasure. Perfect to enjoy alone, with a drizzle of oil, or to accompany your favorite dishes.
  Making bread at home requires a bit of patience, but the result is worth every wait: the aroma that spreads in the kitchen and the satisfaction of having made it with your own hands are priceless!