Another Italian bread

As we've seen, the variety of Italian bread means that I can bake anything and say it's Italian, especially if it's made with 00 flour. So I've now baked a very standard bloomer, but I shall call it bluma.

300g 00 Flour
200g Badoit, inc 1g sugar, 2g dried yeast
pinch salt
wholewheat flour for coating

Really basic procedure. Mixed and then raised for 6 hours, then shaped into a bluma, proved for 30 mins, slashed and baked on the stone with steam. And omg it's gorn mad!

There's going to be huge caverns in there. Slicing later.