Alentejano Bread

Build a simple dough with wheat flour, starter, water, and salt, then knead until smooth and elastic.

Let it ferment until airy and lightly tangy, folding the dough to strengthen the crumb.

Shape into a broad round loaf and proof on a floured cloth while the oven heats.

Bake with steam until the crust is thick and dark golden, then cool before slicing.