Preparation suggested by Riccardo, a friend of mine who runs the Boivin Restaurant. The quality of the flour is essential: the better the flour, the better the bread. One option is mixing flours, adding between 1/5 to 1/3 of Manitoba to standard 00 flour. The Manitoba flour adds consistency and makes the bread more “gummy”. In this preparation, time replaces work: you wait enough time for yeast to make its work, rather than accelerating the process mechanically, like we do when we knead the dough.
Voila, your bread is ready!