1 kg of flour
50 g fresh yeast
a tablespoon of oil
one teaspoon of salt
a teaspoon of sugar
half litre of water
Dissolve the yeast in a cup of lukewarm water, together with the salt, sugar and 150 g flour (just enough to thicken a little). Leave to rise for about 20-30 minutes.
Then gradually add the remaining flour, the lukewarm water and the oil to a bowl and knead very well, being careful not to leave lumps. Knead until the dough no longer sticks to the hands. Add more flour if necessary.
Let the dough rise for about an hour or until doubled in volume. Roll the dough from the outside in and leave to rise for another hour in the pan. Preheat the oven and put the loaf in the oven to bake, not forgetting to brush with a brush of water and notch. For bread with a crisp crust, place a pan of water in the oven on a lower rack. Bake the bread for 45 minutes to an hour, depending on your oven. It's ready when the crust is firm.