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.

After 15 min wet your hand (so dough doesn't stick) stretch and fold 4 times turning the bowl after each fold) cover and rest for 20 minutes.

After 20 min Repeat the stretch and fold process and cover and rest for 1.5 hours.

Grease a small loaf tin (like a cake loaf tin) with butter.

Once the dough is ready; Sprinkle some flour over the dough and onto your work surface and turn the dough out. Be patient, wait and it should come out easily but slowly.

Sprinkle the top of the dough with flour and gently stretch it out slightly being careful not to break the dough or pop any bubbles.

Fold the dough over in 3rds as shown in the reel 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.

30 min before the bread is ready to go in place another tin (not the one you're using) with water on the bottom of the oven and preheat oven to 220C use an oven dish at the top of the oven (to protect the bread from browning too quickly and to help create steam) the bread will sit in the middle of the water and the flat oven dish.

Score the middle of the bread with a lame or a very sharp knife or scissors and bake at 220C for 15min. After 15 min take out the water and the flat oven dish on top and turn oven down to 200C and bake for another 25minutes.

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. I let mine cool on the rack all night while I sleep but if it cools before wrap in parchment paper.