Wash the clay pots with hot soapy water and rinse well. Place them in a 350°F oven for 30 minutes to dry. Cool completely.

Grease a large bowl with butter and set aside.

In a small mixing bowl, dissolve the sugar in the warm water. Sprinkle the dry yeast on top of the water. There is no need to stir. Leave it for 5 minutes. The flower pot bread recipe mixture will become foamy.

In a large mixing bowl, whisk the flour and the 2 teaspoons of salt together. If you are using the optional herb or hard cheese, stir them in.

Give the yeast mixture a stir. Next, pour it into the flour mixture and GENTLY mix until the flour is absorbed with a rubber spatula.

Sprinkle a tiny bit of flour on top of the dough. With clean hands, knead the dough just until it comes together. Avoid over kneading. This only takes 5 to 10 turns.

Then, lightly flour your hands and lift the dough from the mixing bowl and place it in the prepared bowl.

Cover the bowl with a tea towel and set in a warm dry place to rise. Depending on the temperature, this can take up to two hours. The dough is ready when it has almost doubled in size.

Meanwhile, grease the terracotta pots with a generous dollop of butter. Place the pots onto a rimmed baking sheet.

Punch down the risen dough to release it from the sides of the bowl. Gently pull it towards the center of the bowl. Carefully lift the dough onto a floured surface.

Use a sharp knife and cut the dough into 6 equal pieces. Turn the dough under creating a rounded cylinder, and drop into a prepared clay pot. Repeat to fill the rest of the pots.

Position the oven rack one below the middle rack and preheat to 425°F.

Very gently brush the risen dough with butter and sprinkle with Fleur de Sel (flaked salt).

Bake the "Fleur de Sel Flower Pot Bread" for 15 minutes in the preheated oven for 15 minutes. Reduce the heat to 375°F and bake for another 10 to 15 minutes more. Keep an eye on the flower pot bread. They are done when they turn golden brown.

Remove the pan from the oven. Carefully run a knife around the edge of each loaf to loosen. Remove each loaf from the clay pot and cool on a baking rack.

Place each Flower Pot Bread loaf back inside the pot and serve warm or at room temperature.