Dissolve the fresh yeast in a cup with approx. 120 ml of lukewarm water (approx. 30 ° C). Mix the flour with the salt in a bowl. If necessary, sieve the flour and make a well in the middle. Pour the dissolved yeast into the well and mix with the flour. Gradually add a little water and knead with the flour-yeast mixture. Be careful not to add too much water. The amount of water depends very much on the flour. It is possible that not all of the water is required. The dough shouldn`t be too sticky. Knead until the dough separates from the bowl. Cover and let rise in a warm place for 30-40 minutes.
When the volume has roughly doubled, dust with flour, knead briefly, pull apart, fold like a letter, pull apart again and fold again. This will make the bread nice and airy later. Then cover and let rise again for approx. 30 minutes. Preheat the oven to 250 ° C.
Repeat pulling and folding. Shape an elongated loaf of bread and cover it for another 10 minutes. Then cut once lengthways with a sharp knife and let it rest for another 5 minutes.
Place on the greased baking sheet or a baking stone that has been heated in the oven, slide into the oven on the lowest rail. Place the cup with the hot water or pour it on the oven floor (be careful not to scald), lower the temperature to approx. 220 ° C and bake the bread for a total of approx. 30 minutes.
After 10 minutes open the oven door briefly and let the steam escape. The bread is ready when it sounds hollow when you tap the underside and the cut is crispy.
The baking temperature and baking time always depend on the oven, of course. Select a correspondingly lower temperature for circulating air.
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