Step 1: Yeast Activation

Combine Water, Sugar, and Yeast:

In a large bowl, pour 350 ml of water at room temperature.

Add 1 tablespoon of sugar and 8 grams of dry yeast.

Stir gently to dissolve the sugar and yeast in the water.

Activate the Yeast:

Cover the bowl with a clean cloth and let it sit for 5 minutes.

This step allows the yeast to activate, becoming frothy and bubbly, indicating it’s ready to be used in the dough.

Step 2: Add Oil and Flour

Add Sunflower Oil:

Pour 25 ml of sunflower oil into the yeast mixture.

Sunflower oil helps to enrich the dough, adding a subtle flavor and tenderness to the bread.

Incorporate the Flour:

Gradually sift 500 grams of flour into the bowl. Sifting helps to prevent lumps and aerates the flour, contributing to a lighter texture in the bread.

Stir the mixture as you add the flour, ensuring it’s well incorporated.

Step 3: First Rise

Form the Dough:

Mix the ingredients until a sticky, viscous dough forms. The dough should be well combined but still sticky to the touch.

Let the Dough Rise:

Cover the bowl with a cloth and place it in a warm, draft-free area.

Allow the dough to rise for 1 hour, or until it has doubled in size. This rising time is crucial for developing the bread’s flavor and texture.

Step 4: Second Mixing

Stir the Dough:

After the first rise, stir the dough for about 30 seconds to knock out some of the air and redistribute the yeast.

Second Rest:

Cover the bowl again and let the dough rest for an additional 30 minutes. This resting period helps to develop the gluten, resulting in a better texture.

Step 5: Shape the Dough

Prepare the Work Surface:

Lightly flour a clean work surface to prevent the dough from sticking.

Roll and Fold the Dough:

Roll out the dough into a rectangle.

Fold the dough over itself, creating layers that will contribute to a chewy texture.

Cover the dough with a bowl and let it rest for 10 minutes. This rest allows the dough to relax and makes it easier to shape.

Step 6: Final Shaping and Baking

Shape the Dough:

Flour the work surface again and roll out the dough to your desired thickness.

Shape the dough as you like, whether it’s a loaf, round boule, or individual rolls.

Prepare for Baking:

Place the shaped dough onto a baking tray lined with parchment paper.

Make a few decorative slashes on top with a sharp knife. These slashes allow the bread to expand properly during baking and create a beautiful pattern.

Bake the Bread:

Preheat your oven to 230°C (446°F).

Bake the bread in the preheated oven for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Step 7: Cool and Serve

Cool the Bread:

Remove the bread from the oven and let it cool slightly on a wire rack. This cooling time is essential as it allows the bread to set and makes it easier to slice.

Serve:

Slice the bread and serve it warm or at room temperature.