Pour 350 ml room-temperature water into a large mixing bowl and dissolve 8 g fresh yeast in it.

Add 500 g wheat flour and 10 g salt to the yeast water.

Stir the ingredients until a sticky, shaggy dough forms.

Cover the bowl and let the dough rest at room temperature for 180 min.

Lightly wet your hands and stretch one edge of the dough upward.

Fold the stretched dough edge over the center, then repeat with the remaining three edges.

Cover the bowl and let the dough rest for 30 min.

Repeat the stretch-and-fold process and 30 min covered rest three more times, for four total folding rounds.

Preheat the oven to 250°C (482°F) using conventional top-and-bottom heat.

Transfer the dough onto a lightly floured work surface and shape it into a round or oval loaf.

Line the ovenproof baking dish with parchment paper and place the shaped loaf inside.

Cover the baking dish with its lid and bake the loaf at 250°C (482°F) for 30 min.

Remove the lid and reduce the oven temperature to 220°C (428°F).

Bake the uncovered loaf for 20 min until deeply golden and crusty.

Remove the bread from the baking dish and cool it completely on a wire cooling rack before slicing.