INGREDIENTS

430g STRONG BREAD FLOUR
350ml TEPID WATER
10g SALT
7g DRIED YEAST
HANDFUL PUMPKIN/SUNFLOWER OR POPPY SEEDS (OPTIONAL)

RECIPE

1.IN A BOWL, ADD THE FLOUR, SALT AND YEAST AND QUICK MIX (ADD THE SEEDS IF WANTING A SEEDED LOAF)

2.THEN ADD IN ALL THE WATER AND MIX WELL TILL ALL THE MIX IS COMBINED

3.LEAVE THE DOUGH IN THE BOWL AND COVER WITH CLINGFILM OR A DAMP CLOTH TO PROVE FOR 2-3 HOURS (YOU WANT IT TO DOUBLE IN SIZE)
ONCE PROVED, HEAT THE OVEN TO 200°

4.IF YOU HAVE A BAGUETTE TRAY THEN LINE IT WITH BAKING PAPER AND LIGHTLY FLOUR OR ALTERNATIVELY USE A FLAT TRAY (YOU WILL JUST GET A FLATTER BOTTOM ON THE BREAD THAT’S ALL)

5.THE DOUGH WILL BE SUPER STICKY AND YOU WANT TO HANDLE IT AS LITTLE AS POSSIBLE, SO GENTLY TIP IT OUT ONTO A FLOURED SURFACE (WET YOUR HANDS AS THIS WILL HELP WITH THE STICKING). SPRINKLE WITH FLOUR AND DIVIDE INTO TWO AND THEN SHAPE THE DOUGH INTO TWO LONG SHAPED BAGUETTES, AND PLACE ONTO THE LINED BAKING TRAY AND LEAVE TO RISE FOR A FURTHER 30 MINUTES WHILST THE OVEN IS HEATING.

6.IF YOU WANT TO ADD SEEDS TO THE TOP DO THIS NOW, SPRINKLE THEM OVER THE TOP

7.BAKE ON 200° FOR 20-30 MINUTES TILL GOLDEN BROWN AND THE BREAD SOUNDS HOLLOW WHEN TAPPING ON THE BOTTOM.
LEAVE BREAD TO COOL COMPLETELY BEFORE CUTTING AND SERVING.