Pan de cristal

Weigh the bread flour, water, salt and yeast into the bowl and mix until a cohesive, very wet dough forms.

Oil a square or rectangular dish well with the olive oil, pour in the dough, cover and rest 20 minutes.

With wet hands, bowl fold by pulling from the outside into the middle all round; cover 20 minutes.

Coil fold: lift from the middle, stretch and let it fold under itself; cover 20 minutes and repeat with a second coil fold.

Finish three hours of bulk fermentation until active with small surface bubbles.

Flour the top, loosen the edges, and turn out onto a really well floured surface; flour the top generously.

Divide gently into four pieces with a bench knife without deflating.

Proof uncovered at room temperature about two hours until large bubbles form on the surface; cover with parchment only if crusting in winter.

Load onto parchment on a rimless pan and slide into the oven; bake.