Put all the sponge starter ingredients in a deep bowl and whip with a mixer on high speed for about 5 minutes. Cover with plastic wrap and place in a warm spot for 30 minutes.

Add the remaining dough ingredients to the sponge starter and knead well. You can add a little extra flour while kneading. Gather the dough into a ball.

Cover with plastic wrap again and place in a warm spot for 1.5 hours. After 30 and 60 minutes of fermentation, punch the dough down.

Place the dough on a floured surface and shape the loaf. Transfer it onto baking paper, cover with a towel, and let it proof for a final 45 minutes.

Score the loaf and put it in an oven preheated to 230-250 C for 30 minutes. Be sure to place a bowl of water in the oven - steam is needed during baking.

Take the finished lunchtime bread out and let it cool on a wire rack, and then it's ready to eat. Bon appetit!