Hot bread in the oven

I have loved hot bread since childhood, it is believed that it is not too useful, so I try to let it cool down first. But sometimes I still do not deny myself the pleasure of enjoying a hot bread made according to a special culinary recipe that I learned from a baker friend. I start with the preparation of sourdough: I dissolve sugar and yeast in warm water. The water temperature should not be more than forty degrees Celsius, of course. I mix it carefully and let it stand for a quarter of an hour until the yeast completely dissolves and foam appears. I stir the finished sourdough once more and leave it for about five minutes. Meanwhile, I sift the flour through a sieve into a large bowl, pour the salt into it and slowly pour in the sourdough, stirring the dough. Then I add three tablespoons of sunflower oil to it and knead it until the dough stops sticking to my hands. For an hour I put the dough in a warm place to fit under a towel, which, of course, should be clean. I squeeze the dough that has increased in volume with my hands to release the accumulated carbon dioxide, pour three more tablespoons of sunflower oil into it, knead it again and send it to a warm place for another hour. I oiled two forms for bread: you can use butter, or you can use vegetable oil, as you like. If the mold is not silicone, its bottom is covered with baking paper. I re-compress the dough from carbon dioxide. I put the dough into the molds so that they are about two-thirds full. The only subtlety: I divide the dough into four pieces: I put one at the bottom of the mold and cover each with a second one. I warm up the oven to 170 C and bake bread for about half an hour until an appetizing blush appears. I leave the hot bread in the oven for a while. It's hard to find food tastier than hot bread with butter, which melts on it and nourishes it. I'm telling you, and I'm already salivating. Should I go bake some hot bread? Probably it's time!