1 Tbsp Starter
100g bread flour
100g cool water
200g bread flour
oil for kneading
For preferment, add water and flour to starter, mix well and leave covered till active and full of bubbles (approx 8 to 10 hours). Put flour and salt into bowl, add the preferment, water and mix with hand to a sticky dough, leave covered for 10mins.
Lightly oil a clean surface, pour dough out and knead for about 10secs then return dough back to oiled bowl. Repeat the kneading at 15mins interval (total of 3 x 10secs knead at 15mins interval, total time of 45mins). Next, do a stretch and fold and leave covered for an hour, then
cut into dough to check for bubbles. If you don't see it, do another stretch and fold then check again.
Once you see the bubbles, lightly dust work surface with flour, plonk the dough seam-side up and gently press into an oval about 20cm wide. Take the top end and roll it up tightly towards you. Next, move your hands towards the 2 sides, rolling the dough back and forth, applying pressure to form pointed ends and pinch tightly. Dust a tray with flour and place the dough seam-side down, cover with tea towel and let rise till double in height (approx 45mins or whichever is faster).
Preheat oven to 230C/440F with a tray of water at the bottom, brush/spray the dough with water (immediately before going into the oven), make a long slash, lengthwise on one side of the dough and into the oven. Bake for 15mins and reduce temp to 180C/340F, bake for another 20mins or till loaf is golden brown. Cool loaf on wire rack before cutting.
Note: All timings given base on my kitchen temperature of between 30C to 32C. You might need to adjust the timings accordingly.