* 10g fresh Yeast
* 350g Sparkling mineral water
* 500g strong Bread Flour - you may need to use more water if using very strong bread Flour
* 10g Salt
* Polenta for dusting

===Method===
* The night before you want to Bake the Bread, dissolve the Yeast in the water,
* Sieve 250g Flour into a large bowl and stir in the water and dissolved Yeast. Do NOT add the Salt at this stage as its will interfere with yeast activity.
* Mix thoroughly.
* Cover with Clingfilm and leave at room temperature overnight.
* If it becomes very active, Refrigerate and bring to room temperature in the morning.
* The next day, Sieve the remaining 250g Flour with the Salt and add to the bowl.
* Mix thoroughly and leave to rest for 20 minutes.
* The Dough should be fairly sticky, so add more water if necessary.
* Knead, using your desired method until you have an elastic Dough.
* Shape into a ball and leave it to rest for an hour in an oiled bowl, covered with Clingfilm, until the Dough has almost doubled in size.
* Lightly Flour a work surface with the polenta and gently deflate the Dough.
* Knead briefly and repeat the two previous steps, but do not vigorously deflate the Dough.
* Divide into 4 equal pieces and shape into rectangles.
* Make a large diagonal cut from the top right to the bottom left corner, without cutting into the corners.
* Make at 3 or 4 diagonal cuts on each side of the first cut, again, without cutting right through to the edge.
* Using your fingers, open the cuts right out.
* Make sure the holes as are large as they will close up during Baking and could converge ~(as mine did - see image above).
* Slide onto a floured peel and then onto your Baking stone or a floured Baking sheet.
* Bake at 230° C (450° F - gas 8), [fan Oven 210° C & reduce cooking time by 10 mins per hour] for 10-15 minutes until golden Brown.
* Allow to cool on a wire rack.

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