Altamura bread WITHOUT KNEADING !!

Hello everyone, today we have the pleasure of presenting what we believe will be the best bread you have ever eaten: THE ALTAMURA BREAD. Created with a lot of love and research in the ingredients, this bread is one of a kind. Its origins are shrouded in mystery, but the most accredited theories are two: in the first it is thought that Horace (Roman general) every time he went to Puglia he ordered a supply of this wonderful bread to enjoy it while traveling to other states, saying "This it's the best bread in the world ".
For this delicious recipe we will need:
500g (4 cups) of Altamura "0" flour (if you don't have it you can use a "0" flour with protein strength from 13 to 15g)
350ml ( 2 and a half cups) of still water at temp. amb. purified (or from the bottle)
9g grams ( 3/4 of a tablespoon ) of whole sea salt
4.5 grams (half of a tablespoon) of fresh yeast
FOR THE POOLISH (OR STARTER):
50g (half a cup) of flour from the totals
50ml ( 1/4 of a cup ) of water from the totals
1.5 grams ( 1/ 10 of a tablespoon ) of fresh yeast from the totals
** 30min before baking the bread, turn on the oven at 230 °C (450 Fahrenheit) and put the pan where the bread will bake and the one for the water to heat **
** For cooking we should add 200ml of water to put in the pan in contact with the oven to create steam for cooking the bread **
** Then we bake the bread at 230 °C (450 Fahrenheit) normal (which heats both above and below) for 15min, then we lower the temperature to 180 °C (360 Fahrenheit) and continue cooking for 1h 15min, so the total will be 1h 30min **