Recipe: Epi loaves

You will need:

2 tsp (1 sachet/7g) dried yeast
2½ cups (375g) baker’s flour (00 flour), plus extra for dusting
2 tsp salt
1 cup (250ml) water

1. Combine yeast, flour and salt in a large bowl. Add water and stir to combine. Turn on to a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic (dough will be quite sticky at first – do not add more flour at this stage).
2. Preheat oven to 250°C. Place dough in a lightly greased bowl. Cover with a damp tea towel and set aside in a warm, draught-free place for 1 hour or until doubled in size.
3. Turn dough on to a lightly floured surface and knead for 1 minute or until smooth. Divide into 2 even portions. Use your hands to roll each piece into a 35cm-long log, creating points at either end while rolling. Use minimal amounts of extra flour while rolling to ensure the bread is light. When both logs have been rolled, dust liberally with extra flour so they have a nice coating. Place both logs on an oven tray lined with baking paper.
4. Use kitchen scissors to cut three-quarters way through the dough at sharp angles, and at regular intervals to make 3-4 cuts along the log. Pull each cut section to the side in opposite directions to form individual rolls that are still attached in the centre. Liberally dust a clean tea towel with flour, then place over dough. Set aside for 30-40 minutes or until doubled in size.
5. Place a baking pan half-filled with water on the lower shelf of the oven. Remove the tea towel from the tray and place tray on the top shelf of the oven. Cook for 10-15 minutes or until deep golden and loaves sound hollow when gently tapped. Remove from oven. Serve warm or at room temperature with smoked salmon pâté.

 

Recipes & food preparation: Lisa Featherby. Photography: Ben Dearnley. Styling: Michelle Noerianto. Food preparation: Julie Ballard. Fashion styling: Nicholas Sholl. Hair & make-up: Stoj Bulic.