• Add the flour to a large mixing bowl. Add the butter and then salt to one side of the bowl and the yeast to the other. Gently stir everything with your hands until combined.
• Add ¾ of the water and continue mixing with your hands. Continue to add the remaining water, a little at a time, until you get a soft dough. The dough should be soft but not soggy or dry.
• If your dough is not well hydrated, add a little more water. But if it is soggy and sticky, sprinkle a little more flour.
• Coat the work surface with a bit of olive oil and place the dough on top. Knead the dough for 8-10 minutes until it forms a soft, smooth skin.
• Lightly oil the same large bowl and place the dough in it. Cover it with a clean cloth or cling wrap and leave it to rise until at least doubled in size, about 1 to 1½ hours.
• Once risen, scrape the dough out of the bowl onto a lightly floured surface. Gently punch the dough to knock out the air.
• We need to shape the dough into a firm cob shape. Grab an end of the dough and pull it across the opposite side. Press it down into the dough to seal it.
• Turn the dough slightly and repeat the process several times, turning the dough slightly each time, until you get a tight and firm dough ball. Check the pictures above in the post for visualization.
• Place the dough ball on the baking sheet, lined with a silicone mat or parchment paper. Cover the dough loosely with a clean cloth or cling wrap.
• Leave the dough to prove for about an hour, until it is at least doubled in size and springs back quickly if you prod it lightly with your finger.
• Preheat the oven to 425°F(220°C). Fill a 9x13-inch cake pan with 2 cups of water and place it on the bottom rack of the oven to heat up. You can also use a roasting tray if you have one. This will create steam and give the bread a lighter crust.
• Once the dough has risen, dust it with some flour. Then, using a sharp knife, make several incisions across the top of the dough ball.
• Bake the bread for 28-32 minutes or until it is cooked through and sounds hollow when tapped on the base.
• Remove the bread from the oven, transfer it to a cooling rack, and allow it to cool completely before enjoying.

Storing Suggestions

• Wrap the bread tightly or store it in an airtight container for 3-4 days.
• Bread or bread slices can also be frozen for two months.
• Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
• If you have frozen bread slices, you can toast them without thawing them.