| Add to a bowl, then stir to combine. | • 100 ml warm (110° F) water • 1 packet of instant yeast • 325 g all purpose flour • 50 g sugar • 5 g salt • 45 g unsalted, room temperature butter |
| Add water then stir to create a pancake batter like paste. | • 300 ml water |
| Add remaining flour and stir until a shaggy dough forms. | • 325 g flour |
| Turn out onto a counter top and knead for 7-9 minutes until a smooth, supple dough forms. | |
| Generously oil a large bowl and place the dough inside. Roll the dough around a little to ensure it’s evenly coated in oil. | • oil |
| Cover with plastic wrap and let sit at room temperature for 45 minutes to 1 hour until it has doubled in size. | • plastic wrap |
| Turn onto a lightly floured countertop and punch down until it’s back to its original size and then start forming into a loaf. Make sure to tuck it under itself so it gets that nice loaf top. | |
| Place in a loaf pan that is coated with butter and parchment paper and loosely cover with plastic wrap. Let sit at room temperature for 1 hour until it has doubled in size. | • butter • parchment paper • plastic wrap |
| Brush the loaf down with butter and place in a 400° F oven for 25-35 minutes. | • butter |
| Remove from the oven and brush again with butter, then let sit overnight. | • butter |