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Mix the flour with enough lukewarm water to make a batter, beat it well, and leave it somewhere warm to ferment.
Whisk in fresh flour and water regularly to feed the starter.
Combine the active starter, flour, and warm water to create a sponge and let it ferment overnight.
Add the remaining flour, oil, and salt to the sponge and incorporate to make a sticky dough.
Knead the dough until smooth, let it rise in a lightly oiled bowl.
Deflate the risen dough, form it into a round shape, and let it rise again in a proving basket.
Preheat the oven, transfer the dough to a baking sheet, and bake.
Let the loaf cool before slicing.