Preperation

You will need a bowl for mixing the ingredients, a dough cutter and an oven safe baking tray (optional).

Take out the butter and microwave for a few seconds until softened.

Add add the room temperature water with the yeast, sugar and salt, then whisk ingredients until everything dissolves in the water.

Add the flower to the bowl of wet ingredients and mix until everything is well combined.

Kneading

The dough should be relatively dry meaning it will be easy to knead until we add the butter later on to prevent the mixture from becoming to sticky at any point.

Take your dough out of the bowl and start kneading it for a few minutes until the dough starts to gain some strength and will stretch, rather than tear.

Stretch out the dough, add the butter and fold it in before kneading again. The dough will initially get more sticky as the hydration increases and the butter will have to be incorporated into the dough. Trust the process, keep kneading and it will come together as it did before.

The total kneading time should be at around 7 minutes and you should be able to perform a window-pane test.

Bulk Fermentation

Place the dough ball in a container and let it rest for 45 minutes to 1.5 hours depending on the room temperature of the dough and the room. The dough should double in size.

Preshaping

Dust the top of your dough and countertop with flour and place it on the counter-top smooth side down. Cut the dough up into 8 equal pieces and perform a couple of folds to degas the dough and rebuild some tension in the dough.

Shape the dough into balls recreating some tension in the dough and dust with some flower before covering up and letting it rest for 15-20 minutes.

Final Shaping

Take each individual dough ball flatten it slightly, smooth side down. Take the dough ball, put your thumb in the middle and fold the dough around, this creates the unique shape of this bread. Tuck in the sides and close the seam.

You should end up with a dough ball that has some good tension again. Place each bun on an oven tray and dust with flower before taking the edge of a spoon and creating an indent across the length of the bun.

Cover the buns again for another 45 or so minutes.

Baking

The oven should be preheated on 210 degrees Celsius with a small oven safe tray filled with water in order to create stream. Bake the bread for around 15 minutes.