| 1. | Sift flour, salt and sugar into a large bowl and make a well in the centre. |
| 2. | Stir culture into water and break up lumps. |
| 3. | Pour culture into flour and mix to form a ragged mess. Cover with a tea towel and set aside for ten minutes. |
| 4. | Lightly oil the bench. Tip dough onto oiled surface and stretch knead ten times. Cover with a tea towel. |
| 5. | Clean and dry bowl and slop some oil into the bottom. Transfer dough to bowl and cover with tea towel. Leave to sit for about 8 minutes, to make ten minutes total since you stretch kneaded it. |
| 6. | Stretch knead ten times. Return to bowl, cover and let sit for ten minutes. |
| 7. | Stretch knead ten times, return to bowl, cover and let sit for thirty minutes. |
| 8. | Stretch knead ten times, return to bowl and let sit for forty five minutes. |
| 9. | Slash the top and check for bubbles. If there are lots, skip to step 11. If there aren't many bubbles, dimple dough down into a flattish circle. Do not squeeze out all the air. Fold it into thirds, right side across the middle, then left side over top of that. |
| 10. | You should now have approximately a rectangle. Fold into thirds again to make a rough square. Cover and let sit for thirty to forty five minutes. |
| 11. | Slash the top to check for bubbles. If there are sufficient bubbles, the dough is ready to be shaped. Dimple down into a flattish circle, again without squeezing out the air. Roll up tightly into a log and place seam side up on a floured tea towel. Cover and let sit for forty five minutes. |
| 12. | Meanwhile, heat a pizza or bread stone in the oven at 210°C. |
| 13. | Turn dough over onto a floured piece of parchment and transfer paper onto stone in oven. Bake for 35 - 45 mins until dough sounds hollow when knocked on top and bottom. Do not cut until cooled. |
| 14. | Optionally, to help develop a crust, add 2 cup water to a separate pan below the bread in the oven to create steam. |