Knead for 10 minutes and then let it rest for one hour. Remove from the bowl and oil the bowl with olive oil and then put the dough back. Cover and let rest for three hours.
Remove from the bowl and divide the dough into four equal pieces. Place four pieces of baking parchment on the counter and sprinkle them with flour. Shape the dough into round balls, and place them on the baking parchment, rough side up. Cover them and let them rest for 30 minutes
Dimple the balls heavilly and then oil them with olive oil. Cover them with plastic wrap and let them rise until they are blistered on the top. This can take 2-4 hours depending on the heat in the kitchen. Remove the plastic and let the loaves develop a bit of a skin as you heat the oven to 200 degrees C/400 degrees F. Put a baking tray in the oven to heat up and then remove it from the oven with the oven it up to temperature and sprinkle polenta lavishly on the tray to prevent the loaves from sticking. Pick the dough up by sliding the greasproof paper onto the palm of you hand and then gently invert the loaves onto the hot tray.
Place in the oven and bake for 35-40 minutes, until golden brown.
Cool and eat. Yum.After 30 minutes,