White bread with little yeast

Ingredients for 2 servings:

• 5 g yeast, fresh
• 600 ml water, lukewarm
• 1,000 g flour, wheat flour type 550
• 4 tsp salt
• 3 tsp sugar
• 3 tbsp oil, sunflower oil (or other neutral oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

(pre-dough overnight)

For the pre-dough, dissolve 5 g of fresh yeast in 200 ml of lukewarm water, mix with 300 g of flour to form a smooth dough, cover, and leave to stand overnight at room temperature. The next day, combine the remaining ingredients (700 g flour, salt, sugar, oil, 400 ml lukewarm water) with the pre-dough to form an elastic dough and let it rise for 60-90 minutes. In the meantime, preheat the oven (if available: with a bread baking stone on the lowest rack) to 220°C. When the dough has roughly doubled in size, knead the dough thoroughly and divide it in half. Shape into two round loaves and let it rest for 10 minutes. Make a 1 cm deep cut in the middle and let it rise for another 20 minutes. Brush the dough generously with water and bake in the oven for 30 to 35 minutes.