Pan Toscana

Dissolve the yeast in lukewarm water. Add the flour and let it rise.

Place the flour on a board, make a hole in the middle and add the fermented mixture and gradually the remaining lukewarm water from the 2nd fermentation. Carefully mix in the flour and knead for 5-10 minutes until smooth. Wrap the ball in a floured cloth and let it rise for 1 hour. Carefully remove the cloth, place the dough on a floured baking tray and bake the bread in a preheated oven at 180 degrees for approx. 50 minutes.