Dissolve the yeast in the lukewarm water. Add sugar, salt, and oil and mix well. Add the flour a little at a time and knead well. 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 onto the table and lightly knead it. Generously dust the proofing basket with flour and place the bread inside, ensuring any seam is facing up, as it will be 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 rises. When the oven is hot, turn the bread out of the proofing basket and onto the baking steel (you can place parchment paper between the steel and the bread if desired). Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) convection for the first 10 minutes, then lower to 200 degrees Celsius (392 degrees Fahrenheit) convection for the last 20 minutes. The bread should have a nice golden color and a crispy crust when taken out. A good rule of thumb is to knock on the bottom of the bread when you take it out – if it sounds hollow, the bread is done. Let the bread cool on a wire rack. Brush the flour off the bread with a medium-hard dish brush.