Mix together by hand the wild yeast, 500 grams organic bakers flour, 500 grams water in a bowl until fully incorporated. Form the mixture into a ball and transfer to a bowl greased lightly with olive oil. Let the dough rise for 4 hours, folding it once over itself from each side every 45 minutes.
Preheat the oven to 475 degrees F
Dust a bakers table or wood cutting board with flour. Place the dough on the table.
Cut the dough into 180-gram pieces. Roll each piece with both hands to form an oval shape. The shape should taper slightly at the ends and be thicker in the center.
Rest the pieces for 1 hour on the wood cutting board covered with a thin cloth.
Score the dough with a razor blade almost from tip to tip straight leaving ¾ inch on each side unscored
Brush the dough with water and bake until golden brown, 17 minutes
This recipe is provided courtesy of La Panadería in San Antonio.