Mix the flour, sea salt, yeast and water. Hinder better than a wooden spoon! Knead until the dough becomes homogeneous adhesive mass, watery (not like a regular bread). You can add a couple of tablespoons of water if very cool happened.

The dough is let rise, covered with a towel or film. I have this period took about 3 hours.

The dough has doubled in size, became very porous and airy.

Put the dough on a previously floured surface, it is very tender, sprinkle with flour and simply roll into a ball.

Sprinkle flour on a kitchen towel and put in it the dough. Wrap and leave for another 1-2 hours. After this time, when pressing the dough, the dent remains, the dough is very soft.

Form, preferably cast iron with a lid, much to reheat it in the oven at a temperature exceeding 200 C. to Move the dough in 4-5 lit. pot (I have a 4 litre cast iron skillet with lid).

Oven at a temperature of 240 C - 30 minutes, then remove lid and bake another 15-30 minutes until the bread is not browned. !I usually take ingredients exactly half the recipe! Cool the bread on the grill until it is completely cooled.

Girls and boys, frankly, can't cite the source, as this recipe I printed it out and have it stored in my record, without reference... I Have a lot of different recipes of bread, been a long time coming))), and the names of the sources are not recorded...) IMPORTANT POINT!: I got this bread three times))) First time is not cooked, the second time partially failed, and only the third time - the flavor, crust and crumb...