Dissolve the yeast in the lukewarm water.

Add sugar, salt, and oil, and mix well together.

Add the flour little by little, and knead thoroughly. The dough should be smooth and light without sticking to your fingers.

Let the dough rise under a shower cap or cloth for 30 minutes.

Turn the dough out onto the table and knead it lightly.

Sprinkle the proofing basket well with flour and place the dough inside, making sure any seam is facing up, as that will become the bottom after baking.

Let the bread rise again, covered, for 30 minutes.

Place the baking steel on a baking sheet at the bottom of the oven and heat it to 250 degrees Celsius (482 degrees Fahrenheit) while the bread is rising.

When the oven is hot, turn the bread out of the proofing basket and onto the baking steel (baking paper can be placed between the steel and the bread).

Turn down to 230 degrees Celsius (446 degrees Fahrenheit) and bake for 18 minutes until the bread has a beautiful golden color and a crispy crust.

Let the bread cool on a wire rack.

Brush the flour off the bread with a medium-hard dish brush.