Stage 1
Make the starter: Place 1/2 cup of flour and 1/4 cup of water in a bowl that can be covered; mix well. Cover and let stand at room temperature overnight. The next day, add 1/2 cup of flour and 1/4 cup of water to the bowl. Cover and let stand at room temperature overnight. The third day, add 1/2 cup of flour and 1/4 cup of water to the bowl. Cover and let stand at room temperature overnight.

Stage 2

To make the mass: in a large bowl, dissolve yeast and sugar in hot water. Let the creamy stay, about 10 minutes.

Step 3
Break the starter on small pieces and add it to the yeast mixture. Incorporate 4 cups of flour and salt. Incorporate the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough shot together, turn it on a slightly flour surface and love the gentle and elastic, about 8 minutes. Sprinkle a small flour in the dough and drive it with a dry cloth. Let it increase until the double size.

Step 4
Put the dough on a lightly hail work surface and hit the air. Divide the dough into two and love each room for 2 to 3 minutes. Form each piece in a tight oval bread. Sprinkle two leaves with food with corn. Rolling and stretching two bread until they are ovals of 15×12 inches. Powder peaks of breads with flour. Cover with a dry cloth and let stand in a warm place until double size. Meanwhile, preheat the oven at 425 degrees F (220 degrees C).

Step 5.
Bake in preheated oven for 30 to 40 minutes. Haze with water 3 times in the first 15 minutes. Breads are finished when their lower hollow rings when written. Let cool on wire grids before serving.