Plain homemade village bread, crispy outside, soft and airy inside. Made from just flour, water, yeast and salt and achieved through a long rise, this classic loaf suits every meal from morning breakfast to the evening table.
Put warm water into a bowl, add the sugar and yeast, stir and let rest for 5 minutes. It's important that the water is lukewarm; hot water kills the yeast, cold water slows fermentation.
Put the sifted flour into a large bowl, make a well in the center, and add the yeast mixture and salt. Knead for at least 10 minutes until you get a soft, smooth dough that doesn't stick to your hands.
Gather the dough in a lightly oiled bowl and cover with a damp cloth. Let it rest in a warm place until it doubles in size. Note: Baking the dough before it has fully risen results in heavy, dense-textured bread.
Gently deflate the risen dough and shape it into an oval loaf on a floured counter. Place on a baking tray, cover, and let rise for another 30 minutes.
Sprinkle some flour over the loaf and make a few slashes with a sharp knife. Bake in a preheated 220°C oven until golden on top and it sounds hollow when tapped underneath.
Remove the bread from the oven and let rest on a wire rack. Cutting it while hot makes the inside gummy; let it cool for at least 20 minutes.
Important: The dough's rise depends on the room temperature; if the kitchen is cold, you can turn on just the oven light and let the dough rise inside. Contains gluten. Store the bread in a cloth bag once completely cooled; it stays fresh at room temperature for the first two days, and you can slice and freeze it in a bag.
If you place a small pan of boiling water at the bottom of the oven, the resulting steam thins the crust and gives the bread a nicer color. Scoring the top of the loaf with a sharp knife before baking prevents the crust from cracking irregularly.
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