i love the look of the pain de epi, it is meant to look like a head of wheat.
its great as a tear and share loaf as the pieces can be broken off easily.
275g strong white flour
1 sachet of active dried yeast
1 tbsp salt
175ml warm water
2 tsp olive oil
in a bowl add the flour, then on one side of the bowl add the salt and the other add the yeast, then add the warm water and oil and mix, tip out on to an oiled surface and knead for 5 minutes until the dough becomes stretchy and forms and smooth ball.
put dough in a lightly oiled bowl and cover with cling film, leave for 1 hour or until it has doubled in size.
tip dough out and knock out air, you can make one large loaf for two small.
roll dough into a baguette shape and sprinkle over some semolina
leave for a second proof, cover loosely with oiled cling film and leave for 30 minutes to 1 hour
preheat oven to 200c 375f
take some scissors and at a 45 degree angle cut a triangle and move it to one side, then to another cut a little further down the loaf and more it to the other side.
continue cutting and moving the pieces side to side.
bake for 25 minutes or until it is golden and hollow sounding when tapped on the base.
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