500 g of artisanal bread flour from the countryside
20 g fresh baker's yeast or 1 sachet of dehydrated baker's yeast
1 pinch of sugar
250 to 300 ml of water
1 tsp of salt
Dissolve the baker's yeast in 30 ml of lukewarm water (approximately 40 °), slightly sweetened.
The yeast in sachets must rehydrate in water for about 15 minutes.
In a bowl, mix the flour, the rest of the water and the salt with a wooden spoon and continue by hand to obtain a dough that is neither too soft nor too firm.
Add more water as needed. Add the yeast and continue to mix until the dough is homogeneous and no longer sticks. Add a little flour if necessary).
For a good rising, the yeast must in no case be in direct contact with the salt. Work the dough on a work surface for 15 minutes by crushing it with the palm of your hand and fold
it several times until the dough is elastic. Roll the dough into a ball in the floured terrine and cover it with a tea towel. Place the dough in a warm place. When it has doubled in volume, knead it again without tearing it for 1 to 2 minutes. Give it the desired shape.
Cover and let stand 1 hour. Preheat the oven to 250 ° C.
Make 4 to 5 longitudinal incisions with a very sharp knife. Sprinkle with flour. Bake and lower to 230 ° C, not forgetting to put a cup of water in the drip pan.
Cook for about 30 minutes and do not open the door the first 20 minutes. Let cool on rack.