Step-by-Step Instructions

1. 1.Combine Wet Ingredients

   Pour 1 cup (220 ml) of water into a large bowl. Crumble ¾ tsp (3g) of fresh yeast (or ½ tsp (2g) of dry yeast) into the water. Mix well with a wooden spoon until the yeast is dissolved.

2. 2.Add Dry Ingredients

   Add 2 ½ cups (320 g) of bread flour and 1 tsp (6g) of salt to the bowl. Mix with the wooden spoon until there is no dry flour left and a shaggy dough forms. No need for traditional kneading. Scrape any dough from the spoon with a spatula.

3. 3.First Dough Rest

   Cover the bowl and let the dough rest at room temperature for 30 minutes.

4. 4.First Stretch and Fold

   After 30 minutes, wet your hand and gently stretch each of the four sides of the dough, folding it towards the center. Lift the dough and slap it back into the bowl several times to develop gluten. This technique is called 'lift and slap'.

5. 5.Second Dough Rest

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

6. 6.Second Stretch and Fold

   Repeat the stretching, folding, lifting, and slapping technique from step 4. The dough should be more elastic now.

7. 7.Final Dough Rise

   Cover the bowl and let the dough rise at room temperature until it has doubled in size, which usually takes about 2 hours.

8. 8.Shape the Dough

   Lightly sprinkle flour on a clean work surface. Gently scrape the risen dough onto the floured surface. Fold the dough in half. Gently stretch the dough to form a long strip, being careful not to deflate the air bubbles (bubbles are a great sign!).

9. 9.Roll and Seal

   Starting from one end, gently roll the dough, bringing in the sides with each roll to create a tight cylinder. This process helps create a good structure and is full of bubbles. Seal the seam and the sides to form a neat loaf. Fold the loaf in half and gently shape it into a round.

10. 10.Second Proofing

    Place the shaped dough on parchment paper inside a deep pot (suitable for baking). Cover the pot with a towel and let the dough rise for 1 hour.

11. 11.Prepare for Baking

    Lightly sprinkle flour over the top of the risen bread. Gently smooth the flour with your hand. Score the top of the bread with a sharp blade or knife in a cross pattern. Sprinkle a little water on the sides of the pot (avoiding direct contact with the bread). Cover the pot with a lid or another oven-safe pan.

12. 12.Initial Bake

    Bake the covered bread in a preheated oven at 450°F (230°C) for 20 minutes.

13. 13.Final Bake

    Carefully remove the lid from the pot. Reduce the oven temperature to 390°F (200°C) and bake for an additional 10 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

14. 14.Cool the Bread

    Carefully take the bread out of the pot and allow it to cool completely on a wire rack before slicing. The aroma will be spectacular!

15. 15.Serve

    Slice the bread and serve it with butter. Enjoy the fluffy and soft crumb!