Ham Pain d'Epi (Wheatstalk Bre

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Strong flour		255g
Flour		45g
Salt		6g
Sugar		15g
Dried yeast		6g
Water		195ml
Ham slices		8
Cheese		as required
Pepper		as required

Method

Cook

Make a basic dough.

To prove, put the dough in a bowl and wrap with cling film. Keep in a warm place (30C, 75% humidity) for 40-50 minutes. This will at least double in size.

Divide into 8 dough balls and keep for 20 minutes on a teatowel (bench time).

Pull each dough ball into a flat shape the size and shape of the ham slice. Lay the ham on top and sprinkle with pepper.

Roll up the dough with the ham to make a long tube. Pinch and seal along the long end.

Use scissors to cut deeply into the roll, as shown, keeping just a thin connected core.

Open out the cut pieces alternately to left and right to create a wheatstalk shape.

To prove again, cover the dough with a damp cloth and keep for 30 minutes.

Sprinkle the cheese on top and bake in a preheated oven 190C for 20 minutes.

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