Put all of the ingredients in the bread maker, switch it on, and allow the dough to prove once. When it has proved, take the dough out of the bread maker. Fold over each side of the the dough and allow it to rest for 20 minutes.
Dust the bread with flour and punch out any excess gas. Fold each side of the dough over once more, and shape the dough into a ball while pulling the seams into the middle.
Place the dough on a baking tray lined with baking paper and cover it with a damp cloth. Either leave the dough to prove for a second time at room temperature, or in the oven at 30℃.
Once the dough has doubled in size, sift a thin layer of strong bread flour over the top and score a crisscross pattern with a small, thin knife.
Place 4 narrow matchsticks of butter (around 5 cm long) on top of the bread and bake it for 25 minutes in an oven preheated to 220°C.
Story Behind this Recipe
I modified a recipe that I found in a magazine.
When scoring the bread, don't press down too much with the knife.