INSTRUCTIONS

1. Sprouting the yeast: This step is crucial. Some bakers suggest just mixing the yeast in with the rest of the ingredients, but this technique requires a longer rising time. Pour hot water in a bowl and pour the yeast in. Do not stir the yeast or move the bowl! Let it sit for about six to seven minutes. It will look a little gross: puffy, light brown clouds should form on the top of the water.
2. Mix the flour and salt in a large bowl. Once the yeast is ready, pour it in and mix until the ingredients form a sticky dough.
3. Leave the dough in the bowl in a warm, draft-free place (a good place is the kitchen)—do not refrigerate—and let it rise for about four and a half hours or until the dough has doubled in size.
4. Now, with a spatula or your hands, fold the edges of the dough into the center of the bowl and press down. Some air should release.
5. Once you think all the air has been released, make the dough into a ball and sprinkle your workspace with flour. Place the dough directly onto the flour and knead it into a rectangle.
6. Cut the rectangle lengthwise into four pieces. Roll each piece gently with your hands until it reaches the length you desire.
7. Put butter and a sprinkle of flour on a baking sheet.
8. Place the pieces onto the baking sheet, cover and let rise for about one hour.
9. Once the hour is up, preheat the oven to 425 degrees Farenheit and sprinkle flour over the pieces. Cut several diagonal slits across the surface of each loaf with a serrated knife. Fill about half of an oven-safe pan with water and place in the oven (the steam will make the bread moist and chewy inside).
10. Bake in the oven for about 35 minutes or until crispy and brown on the outside.