In a large bowl, combine water with plain yogurt and fresh yeast (or dry yeast). Mix well until the yeast is completely dissolved.

Add bread flour and salt to the wet mixture. Mix until there's no more dry flour visible - 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 30 minutes.

Stretch and fold the 4 sides again. Lift and slap once more.

Let rise until it doubles in size - usually about 2 hours.

Sprinkle flour on work surface. Fold the dough in half to make it easier to handle.

Divide into 3 equal parts.

For each piece, brush off any excess flour. Gently flatten the dough piece, then roll it into a baguette shape.

Let them rest for 10 minutes uncovered.

Roll each dough piece into a long rope, working from the center outward.

Arrange the three ropes side by side on your work surface. Join the ropes at one end by pinching them together.

Bring the right side between the other two, then left side between the other two. Repeat until the braid is done.

When you reach the end, pinch the strands together to seal.

Line your loaf pan with baking paper. Carefully move the braided dough to the prepared pan.

Cover with a towel and let rise for an hour.

Preheat oven to 430°F (220°C). Brush the braided loaf generously with water.

Cover with another loaf pan of the same size, placed upside down over the dough.

Bake at 430°F (220°C) for 25 minutes covered.

Remove the covering pan. The bread should be set but still a little pale.

Bake for 10 more minutes uncovered.

Cool and listen as small cracks form on the cooling crust.