Pain D'epi (Wheat Stalk Bread)

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Recipe's preparation

PRE HEAT OVEN TO 200 DEGREES
Place all ingredients in TM bowl and mix for 6 seconds on speed 6 to bring together.
Turn Speed dial to closed  position and Knead for 4 minutes on Interval Setting.
Lay Bread Mat or baking paper on large tray and using your hands roll your dough into a large roll so it fits diagnally across the length of your tray.
Cover the tray with lightly oiled plastic wrap so it is airtight but not too tight so the dough has room to expand. Put in a warm place until the dough doubles in size, about 1 hour. I usually leave mine on a chair near the oven.
Uncover the bread and sprinkle on some flour. Put the bread with the shortest edge facing you (or lengthwise) and, starting at the end furthest away from you, hold a pair of scissors so they are parallel to the bread, then tilt them so they are at a 45-degree angle. Make a large cut 4 inches away from the top of the dough, almost as if you were going to snip that bit off but it will still be attached, then take that piece and move it to the left. Make another snip about 4 inches down from the bottom of the last one and move that piece to the right. Keep on doing this until you reach the end of the bread.

Sprinkle the top with flour and salt. Spray some water into the oven to create a steamy atmosphere. I usually spray 8 to 10 squirts from a spray bottle, then put the dough into the oven. Bake until the bread is golden brown and sounds hollow when you tap it on the bottom, about 25 minutes.