Sprinkle a baking sheet with flour. Sift the flour in a dish, make a hole in the center and crumble the yeast into it. Mix the yeast with the water and a little flour and leave to ferment covered in a hot place.
Pour the salt over the well-heated flour and work everything until you get a smooth dough. Work the dough until it's bubbling and pulls away from the edges of the source. Sprinkle the dough well with flour so that the surface does not harden too much and let the covered dough ferment in a hot place (at room temperature) 5-6 hours.
Knead again on a floured surface and divide the dough into 5-6 pieces. Make with each part a kind of roll and place it on a baking tray floured with the joint that forms by making the roll down.
Let ferment others 15 minutes the clogged bars. Heat oven to 250 degrees. Give several crossed on the surface of the loaves with a thin, sharp knife and paint with warm water.
Cook 40 average height of the oven minutes. Place a cup of water on the bottom of the oven so there is some moisture.
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