Poolish Prefermanetation (Optional)

This will be a preferment of 37.5%. Take 150g of the flour and 150g of the water, mix this together with a pinch of yeast and leave on room temperature overnight.

Making the Dough

Add all the ingredients except for the flour and butter into a bowl and mix. If you made a preferment previously make sure to mix this in well. Once the ingredients are mixed well add in all the flour and mix until there is no dry flour left.

Knead the dough for a few minutes until the gluten form some tension and incorporate the softened butter. It will get messy, but trust the process. Once the dough has decent tension again, form it into a neat ball and place it into a bowl and cover it up.

Bulk fermentation

Once the dough has doubled in size, anywhere from 45 minutest to 2 hours, take the dough out, lightly dusted with flour and perform a set of folds before placing it back in the container. If you have used a preferment you can go straight to the pre-shaping, otherwise let it sit for an additional rise.

Pre-shaping & Shaping

Since this dough will make multiple portions we need to pre-shape them. In this case, cut the dough into 6 equal parts and roll them into a tight ball before letting them rest for 12-30 minutes. You'll want less then usual tension since the dough will have to be rolled out.

Take a rolling pin and roll the balls out into a long rectangle before "rolling them up" and stitching the seems of the bread.

Baking the Bread

Heat the oven to 230 degrees Celsius and let the dough final proof for around a hour. If you have a pizza stone, this will be helpful in the recipe. Score the bread, place them into the oven and be sure to add a lot of steam to the oven. Then bake them for 15 minutes.