Pao basico diário

Ingredients
15g fresh yeast
300g (approx) sparkling water, at room temperature (see Chef's notes below)
500g strong white bread flour
¾ teaspoon salt
15g olive oil
Method
Add the yeast and water to the TM bowl.
Mix for 2 minutes / Temp. 37° / Speed 1.
Add the remaining ingredients in the order given above.
3 minutes / Knead
Leave in the TM bowl until the dough has rested and is touching the lid.
12 seconds / Knead
Tip the TM bowl upside down on a lightly floured surface .
Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
Pull any remaining bits of dough off the blades and out of the bowl.
Shape into a ball, place in an oiled bowl and cover with clingfilm.
Leave until the dough has almost doubled in size (about an hour).
Gently knock back, face downards into a rectangle, one side being the same length as the tin.
Roll the dough towards you as tightly as you can.
Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
Make some diagonal slashes across the top or one long one across the lenghth and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
Cool completely on a wire rack.