Do you want a bread that looks elegant and gorgeous on your dinner table during parties and holidays? Pain D’Epi also known as wheat-stalk bread is a French bread based on baguette but with more impressive shape. All the cuts and angles done to the dough make this bread truly beautiful. The crust is the crispiest because of more surface area exposed during baking and the crumb like the baguette is soft and chewy.
- Oven – preheat to 450°F
- Stand mixer with dough hook
- Digital kitchen scale
- Large glass bowl – lightly greased
- Flipping board
- Kitchen shears
- Iron cast skillet – preheat to 450°F
- Baking stone – preheat to 450°F
- Pizza peel
- Servings: 4
- Cooking Time: 25M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- ½ tsp instant or rapid rise yeast
- 4 oz water
- 4 oz bread flour
- 11 oz bread flour
- 1¼ tsps salt
- ¼ tsp instant or rapid rise yeast
- 7 oz water
POOLISH: In a bowl, mix flour and yeast using a whisk. Add into a cup of warm water while mixing the dough until all ingredients are combined together. Cover loosely with plastic wrap and let stand in a warm place an 1 hour.
DOUGH: Add the other part of water to the poolish and mix using a dough hook on low speed for about 2 minutes or until all ingredients are combined and dough becomes cohesive.Turn the mixer to medium low and knead for 8 to 10 minutes until dough becomes smooth and elastic and does not stick on the side of the bowl.
Transfer the dough to a lightly floured surface, knead by hand using stretch and fold method for 30 seconds. This step makes the dough stretchy and smooth. Place the dough in a lightly greased large glass bowl, cover and let rise for 45 minutes to 1 hour or until doubled its size. Deflate to remove large air bubbles.
Transfer the dough into a lightly floured surface, divide the dough in 2 equal parts. One piece at a time, gently press the dough into a rectangle and roll into a cylinder. Cover with greased plastic and let rest for 30 minutes.
Dust the surface slightly with flour, gently press the dough one at a time into a 6 x 4 inch rectangle. Fold a quarter into the middle, press gently to seal. Fold the other quarter into the middle, press gently to seal. Make crease with left thumb along the center while the right hand fold the dough in half, pressing with fingers to seal.Gently roll and stretch dough until about 15 inches. Place on a floured couche seam side up, cover and let rise for 30 minutes to 1 hour.
Flip the dough over with the flipping board and transfer seam side down to parchment paper lined pizza peel. Starting 3 inches from an end, cut into the loaf at 45°angle ¾ the way through. Lay the cut piece to one side, continue cutting, lay the next piece to the opposite side until 5 cuts have been done. Repeat the process with the second loaf. Sprinkle lightly with flour to create a rustic artisan look after baking.
Slide parchment paper with the dough onto the baking stone at the middle rack. Put 1 cup water into the skillet and close the oven door. Bake for 20 to 25 minutes at 450ºF or until deep golden brown in color. Remove from the oven, and discard parchment paper. Transfer to wire rack and let cool.