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Epi loaves
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Prep Time:
130 minutes
130 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
145 minutes
145 minutes
Indulge in warm, fresh bread with decadent butter.
Ingredients:
- 2 tsp (1 sachet/7g) dried yeast
- 375g strong baker's flour
- 4.80 gm salt
- 250ml water
Instructions:
- In a large bowl, mix yeast, flour, and salt. Pour in water and stir until well combined. Transfer the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic (note that the dough will be sticky initially - refrain from adding more flour at this point).
- Preheat the oven to 250°C. Place the dough in a greased bowl, cover with a damp tea towel, and let it rise in a cozy spot for 1 hour until it doubles in size.
- Transfer dough to a lightly floured surface and knead for 1 minute until smooth. Divide into 2 equal portions. Roll each piece into a 35cm long log, tapering the ends. Dust with just enough flour while rolling to keep the bread light. Generously sprinkle with extra flour for a nice finish. Arrange both logs on a baking tray lined with parchment paper.
- Cut the dough with kitchen scissors at sharp angles, making 3-4 cuts along the log, pulling each section in opposite directions to create individual rolls that remain attached in the center. Dust a clean tea towel generously with flour, cover the dough, and let it sit for 30-40 minutes until doubled in size.
- Fill a baking pan halfway with water and position it on the lower shelf of the oven. Take off the tea towel from the tray and put the tray on the top shelf of the oven. Bake for 10-15 minutes until deep golden and loaves sound hollow when tapped gently. Serve warm or at room temperature with smoked salmon pate.