This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.

A variant of this recipe is pan de cristal.

Ingredients Step
250 g. bread flour
250 g. water
1/4 t. yeast		 Mix. Cover. Let sit overnight.
500 g. bread flour
313 g. water
2 t. yeast
18 g. salt
35 g. olive oil (add second)		 Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier.
Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes.
Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes.
Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment.
Stretch slightly and bake for 20 minutes.

Source: Will