After the 90 minutes, return the dough to the floured work surface. Then form a ball by bringing the edges inwards. Place it in a pre-oiled stove, trying not to break it, and let it rest again for 90 minutes.
Then remove your bread from the pan and oil it again, then put the batter back in. To make it simpler, you can simply use another pan if you have one handy.
Then roll out the batter outwards so that it does not exceed the height of the pan and put the lid back on. Cook it on low heat for 15 minutes, then flip it over using an oiled plate and cook for another 15 minutes.
After baking, you should get a bread that is crusty on the outside and nice and soft on the inside. You can serve it with cheese, ham, etc.
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