• Weigh the flour into a large mixing bowl
• Add the salt and yeast keeping them separate in the bowl
• Make a well in the flour and add the softened butter
• Add the water to the well in the flour
• Using your hand, gently bring the dry ingredients into the wet and work around the bowl to incorporate the mixture (see video)
• Once the dough is formed, scrape it out of the bowl and onto a lightly oiled surface
• Knead the dough by hand for around ten minutes until the dough is glossy and passes the windowpane test (see video)
• Once kneaded, move the dough back to the mixing bowl, cover and leave to rise until its at least doubled in size.

Shape and prove the dough

• Knock back and shape the dough - see the video below on how to do this.
• Place the dough on a baking sheet lined with parchment paper and leave to prove (Proof) again for one hour or until doubled in size.
• When the dough has nearly completed it's second prove, preheat the oven to 230°C/446°F
• Once the dough has proved (proofed), slash it on the top using a serrated knife or bread lame 3 or 4 times to help the bread to expand as it bakes in the oven (see link below).
• Add steam to the oven (optional - see below for full instructions)
• Bake for around 25 to 30 minutes and until the loaf is crusty and a rich golden brown.
• Cool on a wire rack and then enjoy!