Loaves

Preparation:

Preparation: The ingredients are for 8/9 loaves. Dissolve the yeast with 100 g of water and a teaspoon of sugar. Mix the yeast with the flour, 4 tablespoons of oil, the salt and about 2 liters of "dead" water (left to stand to deposit any limescale), not adding it all at once, but a little at a time, checking the consistency of the dough that must be elastic. Mix well and leave to rise divided into 8/9 loaves for about an hour, that is, until the dough doubles in volume. Once the time has elapsed, knead each loaf briefly and, to help leavening, make two double crossed cuts with a knife. Leave the bread to rise for about an hour, then put it in the wood-fired oven covered with aluminum foil for about 20 minutes, remove the foil and continue cooking for another 15 minutes. On very humid days, it may be necessary to leave the bread in the open oven for another ten minutes, upside down. If desired, add one or two boiled and mashed potatoes to the mixture, decreasing the amount of water.