Pain de Campagne

Method

Dissolve the fresh yeast in 50ml of warm water and leave for 5 minutes. Mix the flour and salt in a large bowl, then add the yeast mixture and remaining water, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, adding the olive oil gradually. Cover and prove for 2-3 hours until doubled in size. Turn out onto a floured surface, gently shape into a round boule, and place seam-side up in a floured banneton basket. Cover and prove for 1-2 hours until puffy. Preheat your oven to 220C with a baking stone or Dutch oven inside. Turn the dough onto the hot surface, score the top with a sharp blade, and bake covered for 20 minutes, then uncovered for 25-30 minutes until deep golden brown and the loaf sounds hollow when tapped underneath.