Add in a stand-mixer bowl the sourdough starter, the flour and half of the water. Mix all the ingredients with the hook attachment at low speed and gradually add the remaining water, kneading until you get a smooth and homogeneous dough. Do not over mix, as the weak flour does not tolerate a long kneading.
Let the dough rest for about half an hour in a bowl greased with extra virgin olive oil, then divide it into four loaves.
Form the loaves of Tuscan bread rolling each ball of dough onto itself, pressing well with your fingers to close it tightly, then thin down the ends by rolling them out with your hands.
Place each loaf seam-side down onto a kitchen towel dusted with flour and keep them in a warm room. Let them rise until the bread is doubled in volume.
Heat the oven to 200°C and keep the tray where you're going to bake the bread inside, so that it will be hot when needed. Do the same even if you are using a refractory stone.
Gently turn the loaves seam-side up over the baking tray. You can now score the surface to help the rising in the oven and mist some water onto the loaves.
Bake for about 45 minutes, or until they are golden brown. Take the bread out of the oven and tap it on the bottom, if it sounds hollow, it is done.
