Yeast bread

Ingredients (for at least 3kg of bread): 2.5kg flour, 1.5L water (35ºC), 30g salt, 10g fresh yeast (alternatively, 2 teaspoons of dry yeast).

1st preparation: Dilute yeast in 200mL 30ºC water. Add 200g flour and mix well with a spatula. Leave rise ~3 hours at room temperature (22-30ºC). Cover the bowl.
2nd preparation: After the 3 hours, add 100mL 35ºC water and 200g flour. Mix ~3 minutes. Leave rest from 8 to 12 hours at room temperature. Cover it.
(The 2 preparations can be made together with 400mL 35ºC water)
After 12hr, add 600g flour and 300mL 35ºC water. Work pastry for ~5 minutes. Leave rise from 6 to 12 hours. Cover.
Dissolve 30g salt in 900mL 35ºC water and pour it on the pastry. Wait 5 minutes and then mix to obtain a homogeneous pastry. Add 1.5kg flour. Knead for 5-7 minutes. Separate into 5 or 6 pieces. Butter and/or flour pans and fill then to half height. Leave rise covered, at least 2hr at room temperature. Pre-heat oven at 200-250ºC. Place pans in oven for 1hr maximum (40 minutes can be enough). Place also a bowl of water in oven (to prevent having your bread too dry). Turn out of the tin and leave cool.

Note: If your bread is too strong or too dry, decrease the cooking time of 15-20 minutes.