Buk

Instructions

1. In a large bowl, dissolve the starter and yeast in the lukewarm water, then add the flour and mix to a rough dough.
2. Leave to rest for 30 minutes, covered (autolyse), so the flour can hydrate.
3. Add the salt and oil, then knead for 10 minutes until you have a smooth, elastic dough.
4. Leave to rise for 2 hours at room temperature, doing a fold every 30 minutes.
5. Shape into a round ball, place it on a floured cloth and let it double in size, 1 hour.
6. Preheat the oven to 240 °C with a cast-iron casserole dish inside. Transfer the dough into the casserole, score the surface.
7. Bake covered for 25 minutes, then uncovered for 15 minutes, until the crust is well browned. Cool on a wire rack.