Put the flour in a bowl and add the sourdough, salt, yeast and water.
Knead with the dough hook of the mixer until a homogeneous mass is formed. Shape everything into a ball with your hands and place in a large bowl. Place a warm, damp towel loosely over it and let the dough rise in a warm place for 45 minutes. After this time, the size of the dough should have doubled.
Brush a baking sheet with oil and knead the dough into the desired shape. Either oblong or round, as you want it to be.
Preheat the oven to 220 ° C fan oven.
Brush the bread with water (repeat this process regularly throughout the baking time so that there is a nice crust) and fill it with a fire-proof container with water and place it in the oven. Bake for 20 minutes at 220 ° C and then lower the temperature to 200 ° C.
After another 40 minutes, the bread should be ready to bake.
Here it is advisable to put a longer wooden stick in the middle of the dough for testing. When the dough stops clinging, the bread is good.