Mix 200 grams Tinsila or old dough, yeast, and water in a bowl. Dissolve the dough starter by squeezing with your fingers.
Add salt and flour to yeast mixture and mix.
Add just enough flour to yeast mixture so it stops being a batter and holds together as a soft dough. The wetter it is the bigger the holes in the final bread, but don't make it too wet or the loaf will collapse. .
Cover and rest the dough for 10 minutes.
Knead the dough in the bowl until it is smooth and silky (about 10 min).
Turn into an oiled bowl, cover and leave to rise in a warm place (21-29º C) 2-5 hours.
Turn the dough over in the bowl every hour during that time.
DO NOT KNEAD OR KNOCK BACK – we want the air bubbles intact.
At this point you can store the dough in the fridge
When ready to bake transfer to a floured work top.
Lightly slash the top of the dough.
[Optional Step] Dip dough in a pile of sesame seeds or sprinkle flour over the top of dough.
Gently transfer to an oiled or floured baking tray
Leave to rise in a warm place until doubled from its original size (about 45 min).
Bake at 230º C (or as high as it will go) for 30-40 min; check after 25 min to turn the loaf around.
Remove from oven and leave to cool uncovered on a wire rack.