Place the strong white bread flour, sea salt and sugar into a bowl and mix well.

Add the butter and rub into the flour until evenly combined.

Make a well in the centre.

Place the yeast into a small bowl, add a little of the warm water and mix until dissolved.

Pour the yeast mixture into the flour, then gradually add the remaining warm water, mixing until a dough forms.

Tip onto a work surface and knead for 8–10 minutes until smooth, soft and pliable.

Return to the bowl, cover and leave to prove for around 20 minutes, or until doubled in size.

Tip the dough onto the work surface and gently knock back, without adding extra flour.

Shape as desired, place onto trays or into tins, cover and leave to prove again until doubled in size.

Bake at 210°C for 10–12 minutes for rolls or smaller shapes, until golden brown and hollow sounding when tapped underneath.

For a loaf, bake for 30–40 minutes. After the first 10 minutes, reduce the oven temperature to 200°C and continue baking until fully cooked.