In a large bowl, mix 500 ml warm water, 30 g sugar, and 8 g dried yeast. Stir to combine and let sit for about 5-10 minutes until frothy.

Sift 800 g flour into a clean mixing bowl and add a pinch of salt to taste.

Gradually add the frothy yeast mixture to the flour, stirring until a sticky dough forms. No kneading is necessary.

Cover the bowl with a clean kitchen towel and let it rest in a warm place for 20 minutes.

Turn the dough out onto a floured surface, incorporate 30 g soft butter, and form the dough into a ball.

Place the dough back in the bowl, cover it again, and let it rise for about 1 hour until it has doubled in size.

Once risen, turn the dough out onto a floured work surface, gently deflate it, and divide into two portions. Shape each into logs.

Place the shaped logs on a baking tray lined with parchment paper, cover, and let rise for another 30-40 minutes.

Preheat your oven to 200°C (400°F).

Just before baking, brush the dough with a little water and sprinkle salt on top.

Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.

Let the bread cool on a wire rack before slicing.