Polish Starter:
- 85g high-gluten flour
- 0.5g dry yeast
- 85g water

Main Dough:
- 225g high-gluten flour
- 6g salt
- 0.9g dry yeast
- 100g water (add slowly)

Steps:
1. Prepare Polish Starter:
- Mix ingredients and ferment at room temperature until 2-3 times larger or refrigerate overnight.

2. Mix Dough:
- Combine starter with main dough ingredients and knead until smooth.
- Let rise at room temperature until doubled (approx. 1 hour).

3. Shape Dough:
- Turn dough onto floured surface, release air, roll and shape into oval.
- Let rise in oven at 38°C for 40 minutes.

4. Bake:
- Preheat oven to 220°C.
- Sprinkle flour on dough, score, and bake with a basin of water to create steam.
- Spray water in oven 20 times.
- Bake for 28-30 minutes, covering if browning too quickly.