Whisk yeast & water, add honey and whisk again, add melted butter & lukewarm milk and whisk again.

Add flour, mix well till everything is combined.

Scrape the sides of the bowl and the dough into a ball using a dough scraper or spatula.

Cover & rest 20 min.

After 20 min wet your hand and do 5 x stretch and folds, cover & rest 20 min.

After 20 min repeat the same steps and cover and rest 40-60 min (depending on the heat) if it’s heatwave 40 min is good. If it’s cold 60 min.

Grease your tin very well with butter.

Flour the top of the dough and the work surface and turn your bowl upside down.

It will take a few min for the dough to drop but be patient, it’s best to do it this way for a light and fluffy dough.

Flour your hands and gently stretch it out from underneath not too much as we want to keep some air in there.

Fold over ⅓ then the other ⅓ on the other side.

Roll it up pressing in with your thumbs after each roll.

Flip the dough over, push the ends in and seal by pinching together, do the same on the top of the dough.

Place in the dish seam side down, sprinkle some flour and cover and rest for 45 min.

Preheat oven to 190C and put a dish with water at the bottom to heat up the oven and create steam.

After 45 min bake for 10 min at 190C with the water in the bottom.

After 10 min turn the oven down to 170C and bake for another 25 - 30 min.

Place the tin on a cooling rack and leave the loaf to cool in the tin for 20 min then take it out and place on a wire rack.