Step-by-Step Instructions

1. 1.Mix water and yeast

   Pour 1 cup (220 ml) of water into a bowl. Crumble ¾ tsp (3 g) of fresh yeast (or ½ tsp (2 g) dry yeast) into the water. Mix until the yeast dissolves.

2. 2.Combine with flour and salt

   Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix with a wooden spoon until there is no more dry flour, just enough to combine the ingredients without kneading.

3. 3.First rest

   Cover the bowl and let the dough rest for 30 minutes.

4. 4.First stretch and fold

   Wet your hand and stretch one side of the dough, then fold it towards the center. Repeat this for all four sides of the dough.

5. 5.Lift and slap

   Lift the dough and slap it back into the bowl. Repeat this action several times until the dough becomes smoother and more elastic.

6. 6.Second rest

   Cover the bowl and let the dough rest for another 30 minutes.

7. 7.Second stretch and fold

   Repeat the stretching and folding process from step 4. The dough should be much more elastic now.

8. 8.Second lift and slap

   Repeat the "lift and slap" technique from step 5. The dough is now ready for the final rise.

9. 9.Final rise

   Cover the bowl and let the dough rise until it doubles in size, which usually takes about 2 hours.

10. 10.Prepare work surface

    Sprinkle flour on a clean work surface. Gently scrape the risen dough out of the bowl onto the floured surface.

11. 11.Fold and divide dough

    Fold the dough in half lengthwise to make it easier to cut. Divide the dough into 6 equal parts using a dough scraper or knife.

12. 12.Shape dough balls

    Take one piece of dough, flatten it very gently, then roll it tightly into a spiral. Fold the rolled dough into a ball and pinch the edges to seal it. Rub the ball against the work surface to create a smooth, sealed ball. Set aside and repeat for other pieces.

13. 13.Shape end pieces

    For the remaining dough pieces, flatten them gently, roll tightly, then roll into a ball and seal.

14. 14.Rest dough balls

    Let the shaped dough balls rest for 10 minutes uncovered.

15. 15.Final shaping

    Take one dough ball, sprinkle a little flour on it, and gently flatten it. Press the dough with the heel of your hand to create an indentation in the center. Fold the first half over the indentation, then start rolling the dough, applying more pressure on the ends as you roll to create a wheat grain shape.

16. 16.Place on towel

    Place the shaped dough on a clean towel, seam down. Repeat for all dough pieces.

17. 17.Final rise on towel

    Cover the shaped dough with another towel and let it rise for 30 minutes.

18. 18.Transfer to baking tray

    Gently transfer the risen dough pieces to a baking tray lined with parchment paper, placing them seam up.

19. 19.Score the bread

    Score each piece of bread down the center with a sharp blade or knife. This will help it open more during baking.

20. 20.Add water for steam

    Sprinkle a few drops of water around the bread in the tray. This will create steam in the oven for a crispy crust.

21. 21.Bake covered

    Cover the baking tray with another tray of the same size. Bake at 430°F (220°C) for 20 minutes.

22. 22.Bake uncovered

    Carefully remove the top tray. Bake for 10 more minutes until golden brown and crispy.

23. 23.Check for doneness

    Remove the bread from the oven. Tap the bottom of a loaf; a hollow sound indicates it's perfectly baked.

24. 24.Serve

    Slice the bread and spread with butter. Enjoy!