Take a small cup and add yeast to it with some lukewarm water.

Mix them well to combine. You will smell the aroma of yeast and bubbles may appear. Let it rest for 2 minutes.

In a large bowl, add salt and flour. Pour the yeast mixture in it and whisk them all until it turns fluffy.

Make sure that there are no dry flour particles left in the bowl.

So, scrap the sides, leaving no flour. The mixture will be very sticky, so you need not worry about that.

Cover the bowl with plastic wrap. Let it rest for 1 hour at room temperature.

Now, stretch and fold the dough by sprinkling some water on your hands.

The technique is to fold the edge in the center until you cover all the edges. Set it aside for another 30 minutes.

Repeat the stretch and fold and cover it again for 30 minutes.

Perform 3 rounds of stretch and fold until the dough doubles in size.

Now, place the dough on a surface with dry flour.

Shape the dough in a rectangular shape by sprinkling some flour over it.

Shape the dough in the form of a log and seal the edges.

Divide the dough into 4 equal parts. Let them rest for another 40 minutes.

Preheat the oven to 420oF and put a baking tray filled with water inside it.

Place the dough rolls on a baking tray lined with parchment paper.

Put the baking tray in the oven and bake for about 20 minutes until you get that right flavor and crispy crust..