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Polish yeast 0.1g / Main dough yeast 1g
Mix 125g bread flour, 125g water, and 0.1g dry yeast to make Polish starter.
Let the prepared Polish ferment at room temperature for 12 hours.
Add 125g bread flour, 75g water, 5g salt, and (1g yeast) to the Polish and knead.
Ferment for 30 minutes / Fold 3-4 times.
If yeast is added to the main dough, ferment for 40 minutes at room temperature; if not, ferment for 6 hours.
Divide into two pieces and proof for 30 minutes (second proofing).
Bake in a preheated oven at 220°C for 18 minutes.
