Basic bread dough

Preparation

1. 1

   Dissolve the yeast in 30 cl of lukewarm water and let it foam for 5 minutes.

2. 2

   In a bowl, mix the flour and salt — never let the salt touch the yeast directly, it would slow it down.

3. 3

   Add the yeasted water and mix until a rough dough forms.

4. 4

   Knead 10 to 15 minutes until the dough turns smooth and elastic: stretch it into a thin film — if it forms a translucent 'windowpane' without tearing, the gluten is well developed.

5. 5

   Let it rise 1h30 under a damp towel until doubled in size, then punch down, shape, let it prove a second time and bake in a very hot oven.