MAKING:
Use the yeast in the activity:
Combine lukewarm water (370 ml) and dry yeast (10 g) in a large bowl. Mix gently and let rise for 5-10 minutes until the yeast is completely dissolved and bubbly.
Making the dough:
Add 500 grams of flour and 1 teaspoon of salt to the yeast mixture. Mix with a wooden spoon or by hand until the dough forms a lump.
Knead the dough by kneading it.
Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes until soft and elastic. If the dough is too wet, add a little more flour, a spoonful at a time.
Start:
Place the dough in a clean bowl with a little oil, cover with a damp cloth and let rise in a warm place for 1-2 hours, until doubled in size.
Shape the dough.
Press the risen dough to remove air bubbles. Shape the dough into a loaf or disc of your choice and place on a baking sheet lined with parchment paper or in a greased loaf pan.
Second rise: A fresh start
Cover the dough with a cloth and let rise for another 30-45 minutes, or until doubled in size.
Making the bread.
Preheat oven to 200°C (400°F) before using. Bake for 25-30 minutes or until crust is golden brown and sounds hollow when tapped on bottom.
Store in refrigerator and serve:
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