In a large bowl, pour 350 ml of water, add 1 tablespoon of sugar and 8 grams of dry yeast. Stir until dissolved, cover, and let sit for 5 minutes until frothy.

Add 25 ml of sunflower oil to the yeast mixture. Gradually sift in 500 grams of flour, stirring to combine.

Mix until a sticky dough forms. Cover and let rise in a warm area for 1 hour, or until doubled in size.

Stir the dough to release air, cover, and let rest for another 30 minutes to develop gluten.

Lightly flour a surface, roll dough into a rectangle, fold, and let rest for 10 minutes. Shape into a loaf, boule, or rolls.

Place dough on a lined baking tray. Make decorative slashes with a knife. Preheat oven to 230°C (446°F) and bake for 30-40 minutes until golden brown.

Remove from oven, cool on a wire rack, and enjoy warm or at room temperature.