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In a large bowl, mix water with fresh yeast (or dry yeast) until dissolved.
Add bread flour and salt to the mixture. You can adjust the salt to your liking. Mix until there's no more dry flour - just mix, no need to knead!
Cover and let rest for 30 minutes.
With a wet hand, stretch the 4 sides of the dough and fold to the center.
Lift the dough and slap it back into the bowl.
Cover and let rest for another 30 minutes.
Repeat the steps from before - stretch and fold the 4 sides.
Let the dough rise until it has doubled in size, usually about 2 hours.
Dust work surface with flour. Fold the dough so it's easier to divide.
Divide into 6 equal parts. Brush off any excess flour from each piece.
Gently flatten each piece, then fold it tightly into a ball.
Let the balls rest for 10 minutes uncovered.
Fold each ball to tighten its surface, pinch to seal, then roll the dough into a longer shape with your palm.
Cover with a towel and let rise for 30 minutes.
Preheat oven to 430°F (220°C). Lightly sprinkle flour over the bread.
Score each bread with a sharp blade or knife.
Sprinkle a little water around the bread to create steam.
Bake at 430°F (220°C) for 20 minutes covered.
Remove the top tray and bake for 10 more minutes.
Let cool before slicing to reveal the soft, light and airy inside.