Methods/steps

Dissolve the yeast in l/2 cup tepid water in a large mixing bowl. Don’t hurry it. Add the remaining water, the salt, oil, sugar and half the flour. Stir until it’s a smooth mixture. Add more flour. When it becomes a manageable mass, turn it out onto a floured surface and dust it with enough flour to take care of the sticky corners. Wash and dry your bowl. (Mine’s stainless steel and very easy to clean.)

Begin to work your dough. I usually turn it the first few times with a pastry scraper. Keep adding flour as you gradually start a turning-and-pushing process. Bring the dough toward you, then push it away with the heels of your hands. Turn it slightly, then repeat. Keep adding the flour to the work surface to prevent sticking. From an initial lump, the dough will begin to smooth. Fold, push and turn for 20 minutes.

At the end of this kneading, the dough will feel barely moist but will no longer stick to your hands or to the work surface. It will appear dimpled. Into the bowl you cleaned, pour enough oil to coat its inside surface. Spread it with your hands. Shape the dough into a ball — which oils the dough and helps get rid of the oil on your hands — and place it into the bowl.

Cover with a damp cloth and leave in a warm place to rise. It will take 1 hour. When the dough has doubled in size — it’s ready when you press it lightly with your finger and the indentation stays — cover your fist with flour and firmly push the dough to expel the air. Lift away from the sides of the bowl and place the dough on a lightly floured work surface. Let it rest … a good time to wash the bowl and put it away.

Remembering that each portion you use will double in size, ready your pans or trays by coating the inside surfaces with margarine. With a sharp knife, cut your dough into portions, and roll loosely into balls, further expelling the air as you do.

Press or roll each ball into a rectangle to fit the length of your pan. Fold into thirds, bringing the far third to the centre, then covering with the third closest to you. Roll dough toward you, press the ends closed, then place into pans. (Free-form loaves can be left as tight balls.) Cover with a floured cloth and allow to rise another hour. Test as before.

Preheat the oven to 425˚F. Bake, keeping the pans away from each other and from the oven walls, for about 25 minutes. I always use the centre rack. When they’re golden brown, remove one from the oven and carefully let it slide from the pan. Tap the bottom with your knuckle. The hollow sound will let you know it’s done. If you can wait, cool your loaves on a wire rack.