Put the flour in a mixing bowl. Dissolve the yeast in the water and add to the flour. Stir carefully with the dough hook for about 10 minutes at not too high a speed. After 5 minutes, add the salt. Seal the bowl with cling film and let it ferment for 24 hours.

Place the dough on a floured work surface. Do not knead anymore, just pull the edges up to the center several times with floured hands. Wrap the dough in cling film and let it rest for 45 minutes at room temperature.

Flour a kitchen towel well, remove the dough from the foil and wrap it tightly in the towel. Let rest for 2 hours.

Preheat the oven with a greased bread pan and lid to 230 degrees top / bottom heat. Remove the dough from the cloth and place in the tin, cover and bake for about 20 minutes, remove the lid and bake for another 15 minutes.

Remove the bread from the tin and cover with a rack and let cool down. I always eat the first slice with olive oil and fleur de sel.

I get the durum wheat flour from an Italian restaurant owner who is friends in Italy.