Place all the ingredients (apart from yeast, salt and butter) into a bowl and mix them well. Cover and leave the dough in the fridge for 50-60 minutes.
Take the dough out from the fridge. Add in yeast and salt and mix them with the dough.
Add in the soften butter and mix well with the dough.
Keep kneading the dough until it can stretch like shown in the picture.
Divide the dough into 3 portions and let the dough rest for 20 minutes.
Flat the dough with a rolling pin and then fold both sides to the middle. And then roll up the dough and seal. Leave the dough to rest for 15 minutes.
Repeat the step 6 and place the dough into the baking mould. Do the final fermentation until the doughs are 80% full.
Put the lid on and bake it in 180°C oven for 30 minutes. Place the bread loaf on a cooling rack to cool down first before slicing it. Enjoy.
