1. In a robot, mix together the flour and salt, then add the yeast. Mix.

2. Pour in the milk and honey. Mix again to incorporate everything.

3. Knead the dough by hand on the work surface by stretching and folding. You get a smooth, supple and elastic ball.

4. Let the dough rise for 3 hours in an oiled bowl, covered.

5. Eliminate the fermentation gas from the dough by pressing in the center with a sharp punch.

6. Reform the ball roughly in the bowl. Cover again and let it rise for 1 hour.

7. Flour the work surface, divide the dough into 10 equal portions (weigh if necessary) and form balls; flour them. Set aside.

8. Using a wooden spoon, press the handle horizontally into the dough to form a slit like a butt-shaped bread.

9. Lightly oil the obtained slits with a brush to prevent them from closing, then place the breads upside down (slit underneath) on a cloth. Flour and space them as they will double in volume. Cover with a cloth and let rise for 1 hour.

10. 20 minutes before the end of this step, preheat the oven to 450°F and slide a terrine filled with water into the oven.

11. Bake and cook for 15 minutes, or until they are golden brown.