Mix bread flour, active dry yeast, and salt in a large bowl.
Start adding water bit by bit while slowly mixing all the ingredients. Don't add all of the water because the mix could get too sticky. The aim is to achieve a consistency where you can mould the dough without it getting too sticky or dry.
Keep mixing water, if you overwater, add a bit of white flour into the mix and try moulding it again. Either way, you'll have to get messy.
Once you can mould the dough into a small ball, let it rest for about five minutes. Prepare a large cutting board and cover the surface of the board with small amount of white flour. You may not need the flour if you feel the bread isn't sticking. After 5 minutes start molding and stretching the dough into the shape of bread (depending on you baking tray).
Once you've stretched and mould the bread, put it into a non-stick tray covered with thin layer of butter.
Cover the tray with kitchen foil or (even better) wet utensil and let it rest in a warm place for about two hours.
Preheat the oven to 230°C (fan) / 450°F / Gas Mark 8. Put the bread into the oven for approximately 30 minutes. Once you take it out, you can try knocking on the bread with your fingers and if you hear dull sound it should be baked.