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1
Mix the flour, water, salt and yeast to a cohesive dough. Develop through bulk fermentation until the dough has doubled and feels airy and alive beneath the palm.
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2
Turn the fermented dough onto an unfloured surface. Divide it into two pieces: approximately two-thirds for the base ball and one-third for the cap. Round each piece into a smooth, taut boule, working the surface until it is tightly stretched with no tears.
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3
Place the base ball on a parchment-lined peel or couche. Dampen the centre with a little water. Push the first two fingers of both hands straight down into the centre of the base ball, pressing nearly to the bottom, creating a deep, clean well. This is the step on which the bread lives or dies: the indentation must be deep enough to cradle the cap securely — too shallow and the cap will detach during proof or baking.
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4
Set the smaller ball into the indentation and press it firmly downward. Draw the base dough up around the lower edge of the cap to form a visible seal all the way around. The cap should sit proud but be gripped at its base.
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5
Proof at room temperature for 60–90 minutes. The cap will rise and the mushroom silhouette will become pronounced. No scoring is required. The loaf is ready when the cap stands clearly distinct above the base and the dough feels pillowy but still offers light resistance.
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6
Bake with steam at 230–240 °C for 10–12 minutes, then remove the steam source and continue in dry heat for a further 20–25 minutes. The cap will lift further during baking, sometimes tilting to one side, and will develop its own crust distinct from that of the base. The bread is done when the crust is deep golden-brown across both pieces and the loaf sounds hollow when tapped on its base.