300gm bread flour (i used 250gm bread flour & 50gm linseed flour)
1-1/2t instant yeast
1T olive oil
200 ml Water
1-1/2t sea salt
Mix all ingredients in a bread maker. Knead till past membrane stage.
cover & let proof for an hour or till double .
punch out air & let dough rest for 10 mins.
divide into 2 and shaped into loaf.
covered and proved for second time till double or 45 mins.
Bake bain marie in oven at 220C for 22 mins
**This recipe yields a soft french loaves! easy to achieve membranne stage.