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Stir everything together with a spoon or dough whisk until no dry flour remains. It should be shaggy and sticky.
Cover and leave for 20 minutes.
Do one set of stretch-and-folds (Wet your hands, lift one side of the dough and fold it over itself, turning the bowl until you’ve folded all four sides).
Cover and leave to rise for 1½-2 hours, until puffy and roughly doubled.
Pour 2 tbsp coconut oil into a 1 or 2 (depending on how thick you want your bread) lined or well-oiled tray. Tip the dough in and gently stretch it towards the corners. If it resists, leave it 10 minutes and try again.
Leave for another 30-45 minutes. Dimple the dough with oiled fingers. Then sprinkle with a pinch of smoked flaky salt.
Bake at 220°C (200°C fan) for 20–25 minutes until deep golden.
Brush with another little coating of melted butter and coconut oil while still hot.
Enjoy!