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1
Put all ingredients in the bread maker and let it knead for 5 minutes.
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2
Take out the dough, and place it on a flour-dusted work surface.
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3
Shape it into a ball.
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4
Wrap the dough with plastic film and let it rise for 50 minutes.
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5
Poke with a flour-dusted finger and make a hole.
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6
If the hole disappear, the dough has risen enough.
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7
If the hole fills back in the dough needs more time to rise.
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8
Punch the dough down with your palm to deflate it.
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9
Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket.
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10
If you don't have a banneton, a 20cm diameter bowl is fine too.
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11
Cover with plastic film, and let the dough rise for 50 minutes.
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12
Preheat the oven with a baking tray inside to 250C in the meantime.
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13
When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.
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14
Slash a cross on top of the loaf with a razorblade or similar.
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15
Take out the very hot baking tray from the preheated oven (and close the oven door immediately).
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16
Place the dough on the baking tray with the kitchen parchment paper.
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17
Spray water in the oven and put the baking tray back to the oven.
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18
Set the temperature on the preheated oven to 210 C, and bake for 30 minutes.
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19
If you change the filling to chocolate, you'll have chocolate pain de campagne.
