Rustic bread

For 2 loaves

Leaven :

• 40 g of fresh yeast
• 5 dl of warm water
• 300 g (or 7 dl) of wheat flour.

Dough :

• 1 soupspoon of salt
• 2 soupspoons of oil
• 4 dl of warm water
• 1200 g (or 20 dl) of wheat flour.

The leaven must be prepared two days before making the bread: in a bowl mix the yeast, 5 dl of warm water and 300 g of flour. Leave to rest in a cool place (12° C) for 48 hours.

• Then add to this leaven the salt, oil, 4 dl of warm water and 1 kg of flour. Mix and knead the dough adding the remainder of flour. The dough should be firm. Cover with a cloth and leave to rise for 3 hours.
• Divide the dough in two. Shape two large oval loaves. Place them on a greased tin. Cover them and leave to rise again for 1h 30.
• Before putting in the oven, make two deep cuts on the top of the loaves and paint them with warm water.
• Put to bake at average heat for some 40 min.