Epi Style French Bread

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Epi Style French Bread
Ingredients:
 
Bread dough:
500g strong white flour
7g yeast
10g salt
325ml water
1 beaten egg
2 tbsp white sesame seeds
2 tbsp black sesame seeds
 
Method:
Pour the flour, yeast and salt together into a mixing bowl and blend together.
Make a well in the middle and pour in the water.
Using your hand in a claw shape, roll your hand around the bowl until you form a soft ball of dough.
Transfer the dough onto a clean lightly floured work surface and knead for 10 minutes until the mixture changes from a porridge texture to a smooth stretchy dough.
Place the dough back into the mixing bowl and cover with cling film.
Leave to prove for 1-2 hours to double in size.
When the dough has proved, scoop it out onto a lightly floured work surface and divide into two equal portions.
Roll out the dough and stretch it into a long sausage shape and transfer onto a lightly floured non-stick baking tray.
Using a pair of scissors make 4-5 cuts into the bread at a 45°c angle and twist each cut alternate ways.
Brush the bread with beaten egg and scatter with sesame seeds.
Leave the dough to prove for 20-30 minutes before baking in a preheated oven 200°c for approximately 20 minutes.
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