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Mix yeast, water and honey together well.
Add the flour and then the salt until it’s fully combined and shaggy.
Cover and rest for 15 minutes.
Wet your hand, stretch and fold 4 times turning the bowl after each fold.
Cover and rest for 20 minutes.
Repeat the stretch and fold process and cover and rest for 1.5 hours.
Grease a small loaf tin with butter.
Sprinkle some flour over the dough and onto your work surface and turn the dough out.
Sprinkle the top of the dough with flour and gently stretch it out slightly.
Fold the dough over in 3rds and roll it up.
Seal the seams up along the top and sides, flip the dough over and place in tin.
Cover and rest for 45 min.
Preheat your oven to 220C and add a dish with water at the bottom to create steam.
Score the middle of the bread with a very sharp knife or scissors.
Bake on low shelf at 220C for 10 min.
Turn your oven down to 190C and bake for another 20 - 25 min.
Turn the bread out of the tin when it’s done and let it cool on a cooling rack for at least 30 min before eating.