For 2 loaves
- 40 g of fresh yeast
- 5 dl of warm water
- 300 g (or 7 dl) of wheat flour
- 1 soup spoon of salt
- 2 soup spoons 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 300g 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 and put to bake at average heat for about 40 minutes.