Day 1 - Pre-dough:
Crumble the yeast in a bowl or dough basin.
Dissolve the yeast in the water and add the wheat flour.
Briefly knead the dough until it's uniform.
Brush the surface of the dough with a little oil and let it rise, covered, on the kitchen counter until the next day.
Day 2 - Dough:
Crumble the yeast in a bowl.
Add the yeast and dissolve it in the liquid.
Add the pre-dough and the other ingredients and knead into a firm, elastic, and uniform dough.
Let the dough rise, covered, on the kitchen counter for about 1 hour.
Gently shape the dough into a cigar-shaped loaf.
Score the dough with a sharp knife or a razor blade and let the bread rise again for 1-2 hours.
Generously dust the surface with flour.
Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) convection for 10 minutes and then at 200 degrees Celsius (392 degrees Fahrenheit) convection for 20 minutes.
