Ingredients :
- 25 g yeast
- 600 ml of lukewarm water
- 1 kg of flour
- 20 g salt

In a bowl, mix the salt with the flour.
Put a little water in a bowl and dissolve the yeast.
Pour the remaining water gradually to the flour while kneading.
Add the yeast. Knead until a soft dough that does not stick to the fingers.
Place a damp cloth over the bowl and let the dough 3-4 hours in a cool place.
After lifting, pour the dough onto the floured surface. Knead again by folding the dough repeatedly itself (to remove air). Form a ball.
Place in a basket a dry cloth and floured. Place the dough in corbeile and let rise about 2 hours in a warm place.
Preheat oven to 6 termostat (180 ° C).
Reverse the ball lifted on a baking sheet.
Incisions with a knife on top.
Bake for 1 hour.

Chef's tip :
Cover the dough with a clean damp cloth or plastic wrap.