Add bread flour / all-purpose flour and salt.
Stir into a dough, until you can't see the dry flour.
Cover and let it rest for about 20 minutes. The dough has formed gluten and can be pulled out of the film.
Add olive oil and mix it into the dough with a spatula. When the dough absorbs the oil, it's ready, no need to knead it.
Cover and let it rise for about 1 hour.
After 1 hour, the dough has fermented well and a handful of holes will not spring back.
Sprinkle some flour on the mat to prevent sticking.
Put the dough on the mat.
Press the dough with your hands to deflate it, then fold it up on the four sides.
Divide the dough into 6 parts of about equal size.
Round each portion of dough.
When done, take out the first dough.
Flatten the dough and divide it into 4 parts.
Then round up each small dough.
Put the 4 doughs together in the muffin pan.
Cover with plastic wrap and let it be final proof for about 40 minutes.
Brush the surface with milk after fermentation.
Put in the middle of the preheated oven at 365 °F/185 °C and bake for 15 minutes.
If you prefer a shinier, soft crust, brush the bread with butter after you bake it. Enjoy!