In the bowl of a mixer, add the flour and salt.
Add the yeast-water mixture, then the olive oil if using.
Using the dough hook, start the mixer on medium speed for 5 to 7 minutes. The dough should become elastic and slightly sticky.
3. First lift
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean tea towel.
Let it rise in a warm, draft-free place for 1 to 1.5 hours, until the dough has doubled in size.
4. Shaping
Deflate the dough by gently pressing it down.
Shape it into a long or round loaf, depending on your preference, then place it on a baking sheet lined with baking paper.
5. Second lift
Cover again and let rise for 30 to 45 minutes.
6. Cooking
Preheat the oven to 220°C (430°F).
Before baking, make a few slits on the top with a sharp knife.
Place a small container of water in the oven to create steam (this will help form a crispy crust).
Bake for about 25 to 30 minutes, until the bread is golden brown.
Tips for even better bread
