Same-day bread with fresh yeast

Pour the flours into a bowl or mixer and gradually add the yeast dissolved in 400 g of water.

Once all the water has been absorbed, cover and let rest for 10 minutes at room temperature.

Add the salt with the remaining 30 g of water and knead until fully developed.

Let the dough rest for another 30 minutes covered at room temperature.

Perform 3 rounds of strengthening folds, with 20-30 minutes of covered rest at room temperature between each.

Place the dough in a covered bowl and let it rise in bulk at room temperature for one hour.

Turn the dough out onto a floured work surface and shape it into a loaf.

Place the dough in the proofing basket with semolina flour, keeping the opening facing upward.

Let it rise until doubled in size (about 3 hours at 19-20°C).

Turn the bread out onto parchment paper and place it in a preheated cast-iron pot (24 cm).

Bake at 230°C with the lid on for 20 minutes, then at 210°C without the lid for another 20 minutes.

Finally, bake on a baking stone at 190°C for 10 minutes with a slight gap for steam to escape.

Let the bread cool upright on a rack before enjoying it.