Artisan French bread shaped in the form of a wheat stalk and coated in sesame seeds.
Place the flour, yeast and salt in a bowl, combine and make a well in the centre.
Pour the water in the centre of the well and use a spatula to mix until the ingredients just start to come together.
Tip the dough out on to your work surface and begin stretching it right across the table and folding it back together. Repeat until the dough is elastic. This process is developin the gluten in the flour.
Roll the dough into a ball, place in a bowl and cover with a damp cloth. Allow to double in size.
Preheat the oven to 220'C. Place a non stick baking tray in the oven.
Divide the dough into 6 pieces and roll each piece into a thick sausage shape.
Lightly flour the pieces of dough and cover with a dry cloth. Allow to double in size.
When your doughs have doubled in size lightly brush them with water and then sprinkle on some sesame seeds.
To shape the bread, make 5 angled scissor cuts into the dough and create 5 chevrons. Start at the bottom of the dough and move upwards making sure each cut is equally spaced.
To create the "epi" shape, pull the dough at the first incision to the left. Pull the dough at the second incision to the right and repeat in this order.
Transfer to a non stick tray and bake in the oven for 20 minutes or until golden brown.
Remove from the oven and place on a wire rack to cool.
«The time the dough takes to prove will depend on temperature - yeast is activated a lot more quickly in a warm environment. You can speed up the process by adding a couple of tablespoons of warm water to the yeast before combining it with the flour.»