Mix the flour and salt in a clean bowl. Crumble the yeast into the flour. Add the buttermilk to the flour and mix.

Bring the dough together with your hands or with a spatula. Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, until the dough is soft and very elastic.

Place the dough in an oiled bowl, cover with a damp tea towel or wrap in cling film and leave to prove for 90 minutes. Turn the proved dough out and knock it back. Divide the dough into 4 equal portions, approximately 450g each. Shape each portion of dough into a rough round and leave them to rest on the counter for 10 minutes. We call this the bench rest. This allows the gluten to relax before final shaping. Once the dough has rested, roll each portion of dough into a tight round and place in your baking tray, allowing each portion of dough to just touch each other. Cover and allow to prove again for about 60 to 90 minutes. Just before baking, the dough should be well risen with a nice bounce to the dough when touched. There should be no fear of the dough collapsing when touched.

Preheat the oven to 220°C. Place a roasting tray into the base of the oven. When ready to bake, place the loaves into the oven and pour boiling water into the hot roasting tray, which should release a blast of steam during cooking. Bake the loaves for about 35-40 minutes.