Making the Dough

Add all the ingredients except for the flour into a bowl and mix with a whisk until the yeast, salt and sugar have desolved. 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, 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.

Pre-shaping

Since this dough will make multiple portions we need to pre-shape them. In this case, cut the dough into equal parts and roll them into a tight ball before letting them rest for 5-10 minutes.

Final Shaping

Roll the balls against the working surface to tighten the tension in the dough again and let them sit for the final rise.

Baking the Bread

Heat the oven to 200 degrees Celsius and let the dough final proof for around a hour or untill doubled in size.Place them into the oven and be sure to add a lot of steam to the oven. Then bake them for 15 minutes. Brush with melted butter once out of the oven.