In a large bowl, put 420 grams of flour.
Add 230 ml of lukewarm water, along with a pinch of salt.
Add 170 grams of mother dough and mix.
Once the ingredients are together, place the mixture on a flat surface dusted with flour.
Knead well until the dough begins to get soft (about 7 to 10 min).
Place the dough in a container, covered with a cloth, and let it rise for 3 hours.
The dough will rise quite a bit.
Put the bread dough back on a surface dusted with flour.
Gently knead and shape the bread into a ball.
Place an open cloth in a glass container and sprinkle with flour.
Arrange the bread dough in the pyrex container with a lid and dust the surface with flour.
Cover the bread and let it rise for another 3 hours.
Preheat the oven to 250º.
Shape the bread dough into the shape you like best (I make it round) and make an incision on the surface.
Place the bread on the pyrex lid, previously dusted with flour, and place the pyrex on top (it is upside down so that the bread has enough room to rise).
Take the bread to the oven, along with a container with a little water. The water will keep the bread from drying out.
Bake the bread for about 35 min.
Remove from the oven and serve.