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1
Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes).
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2
When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
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3
Cover the pot in cling film to prevent the dough drying out.
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4
Leave to prove until it has doubled or tripled in size.
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5
If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
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6
Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
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7
Punch out the excess gas and roll flat.
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8
Gently roll the dough up away from you.
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9
If you have a big oven please do this on an oven plate.
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10
When rolled, pinch the seam closed and place the bread seam-down.
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11
If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air.
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12
(Prove for 1 hour if it's summertime).
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13
When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200C.
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14
Please don't spray the bread with water.
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15
The soft french bread is ready.
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16
Cut the bread and eat as-is or use for sandwiches.
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17
This is what your bread should look like at the second proofing.
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18
We put it in a plastic bag filled with air to stop any sticking.
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19
The end of the bag should be firmly secured with rubber bands.
