Put the water, the fresh pressed yeast, the sugar and the flour in the glass. Mix 15 sec / speed 4.
Remove from the glass and form a ball. Put it in a bowl and cover with warm water. When the dumpling floats and doubles in volume, it is done (approx. 15 minutes).
Let stand for 2 hours in the glass or large bowl covered with cling film (until doubled in volume).
Preheat the oven to 220 ° C.
Remove on the floured work surface and form a smooth ball giving the final shape to the bread. Place the bread on the greased (or parchment-lined) baking tray and sprinkle with flour. Let stand for 30 minutes (approximately until doubled in volume), with a very sharp knife (or scissors), cut 1 cm deep into a square.
Bake for 20 minutes. Then lower the temperature to 190 ° C and bake for 20 more minutes. . Allow to cool completely on a wire rack before slicing for serving.
January 7, 2021