Mix everything together until no dry flour remains
Cover and rest 30 minutes
Form into a loose dough ball
Cover and rest another 30 minutes
Perform coil fold 3 times, every 30 minutes
Wet your hands to make handling easier with high hydration dough
After the last fold, either bake the same day or refrigerate overnight for better flavor
If refrigerated, bring the dough out a few hours before baking until it reaches room temperature
Divide into two pieces about 700 g each
Gently place into 12x12 pans
Bake
