Put all the * ingredients into a bread maker. Start the "making dough" course. Leave it until the first rising. (Put the yeast in the yeast compartment.)

Take the dough out and place on a flour-dusted surface.

Punch the air out gently and divide into 4 portions, cover with a wrap or moistened towel, and let it sit for 20 minutes.

Push the dough gently with your hand to spread into a square.

Fold 1/3 of top edge into the centre and push to seal the edge well. (Though it's only one hand in the photo, use your both hands.)

Fold it again and seal the edge well.

Turn the dough over.

Fold the top.

Seal the edge well with your hand.

Roll the dough gently with your hand to place the sealed ends down.

Roll the dough up from the centre towards the outside. Shape the dough.

Place the dough on a baking sheet lined with parchment paper. Cover with a wrap or moistened towel, let rise a 2nd time until the dough has increased 1.5 times in bulk.

Using a tea strainer, lightly coat in bread flour.

Make 2 slits on each piece of dough with a knife. Spread oil in the slits. (Make a cut with the knife at a 45 degree angle without pushing.)

Spray water over the dough. Put the sheet in a preheated oven at 250°C. Reduce to 230°C and, 3 minutes later, bake for 10 minutes.

Then reduce to 210°C and bake for another 10 minutes. It's done.

Use it for- Parisienne Sandwich Ham and Cheese