Pain d'epi

I used Lorraine Pascale’s recipe and method for the kids classes.
It is certainly the quickest method, and although some puritans may find fault, the result was great and very enjoyable!

275g strong bread flour
175ml warm water (I boil it and let it cool)
1 sachet (7g) fast acting dried yeast
1 tablespoon extra virgin olive oil
1 teaspoon salt
Add all ingredients to a mixing bowl and combine using a wooden spoon.
Turn out onto a lightly floured surface and knead for 10 minutes.
Do not use too much flour for kneading as this will change the structure of the bread.
The kneading is important to activate the gluten in the flour.
Roll out into a sausage shape, about the length of a baking sheet.
Lightly flour a baking sheet and place the dough at an angle on it.
Cover and leave to rise in a warm place for 30 minutes.
Before cooking snip the bread with a kitchen scissors at ¾ inch intervals, and turn each piece sideways on the pan. You are not cutting all the way through the dough, just about ¾ way through.
(see picture)

  
Spray the dough with olive oil, sprinkle with salt and dust lightly with flour.
Cook in a preheated oven at 200⁰C/Gas 5 for 30 minutes.
Place a tray of water in the bottom of the oven during the cooking process. This will add steam to the oven which will give the bread a lovely brown crust.

Enjoy!