Step 1

Put the dough in a bowl or container, previously greased with olive oil, and let it rise until it has almost tripled in volume. In my case it was 1 hour and 15 minutes at a controlled 80,6ºF/27ºC. (My husband made me a homemade leavening machine for the panettones!)

Step 2

Make a single fold, cover the piece with plastic film and store in the fridge while you roll out, butter and fold the rest of the pieces.

Step 3

Remember to keep them in order so that you know which one to work with first.

Step 4

Take the first refrigerated piece out of the refrigerator.

Step 5

Roll out with the help of a rolling pin to the dimensions of 15 x 35 cm again.

Step 6

Spread a thin layer of butter on the surface and make a single fold. In total we make two single folds in each piece of bread.

Step 7

Wrap tightly in plastic film and store in the freezer while rolling out the rest of the loaves.

Step 8

Sprinkle a work surface lightly with flour and roll out the first piece of bread.

Step 9

We will do it with the metal rolling pin, this time we will give dimensions of approximately 15 x 25 cm.

Step 10

Spread a final thin layer of butter on the surface of the dough, without covering one of the ends.

Step 11

With the help of the rolling pin, flatten the unbuttered end of the dough. This will help the dough to seal properly.

Step 12

Roll the dough over itself, without exerting tension or pressing the dough, and roll it on the work surface once it has been rolled to help the bread seal properly.

Step 13

Place on a perforated tray lined with baking paper.

Step 14

With the help of a lame or knife, make two inclined and parallel cuts on the bread without reaching the ends. This will give the bread depth so that it will rise and expand well during baking.

Step 15

Preheat the oven to 410ºF/210ºC with heat up and down.

Step 16

Place the tray, stone or steel plate in the lowest part of the oven and a container/tray with volcanic stones that we will place inside as soon as we turn on the oven, so that they will also take temperature. We can place them under the steel plate or just to one side of it, leaving space for the bread. The ideal is to preheat them 30 to 40 minutes beforehand.

Step 17

Five minutes before placing the bread in the oven, heat water (a little more than half a cup), you can do this in the microwave.

Step 18

Brush the surface of the loaves lightly with olive oil.

Step 19

Put the loaves in the oven, in my case I baked them two by two, using the board to help us (sliding the loaf over the plate) and pour the boiling water over the container with the stones, close the door. We should try to do this as quickly as possible so as not to lose the temperature inside the oven.

Step 20

Bake for 15 minutes with only bottom heat and steam, turn off the top resistance. Turning off the top heat will help the bread to expand and prevent the crust from sealing prematurely. You will obtain a bread with great volume.