Dissolve yeast, sugar, and salt in the lukewarm water along with the oil.

Gradually stir in the flour until the dough pulls away from the sides of the bowl. The dough should be light and smooth, lightly sticky. Not sticking to your fingers.

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

Turn the dough out onto a lightly floured surface. Knead the dough lightly and roll it into a tight roll.

Instead of a traditional proofing basket, I used a 1200 ml. plastic container lined with a tea towel. I sprinkled the tea towel with plenty of flour (when the bread is baked, the flour protects the surface of the bread from burning).

Place the bread with the seam facing up (this will be turned down onto the baking sheet during baking).

Let the bread proof for another 30 minutes under a shower cap/tea towel.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with the baking sheet inside.

Turn the bread out of the homemade proofing basket and place it on the hot baking sheet, lined with baking paper.

Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) for 10 minutes.

Then reduce the temperature to 200 degrees Celsius (392 degrees Fahrenheit) and bake for another 20 minutes.

Let the bread cool on a wire rack and brush off any excess flour.