Pain D’epi is a type of baguette. What sets it apart is the scoring method. The process of preparation is identical to that of a baguette up until the scoring part. While a baguette is slashed a few times across the top with a razor blade, epis are cut into segments using scissors. The unique scoring method creates more surface area which makes the bread super crusty. It’s a great accompaniment to a soup or a stew. This recipe makes two epis. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
165g (5.8oz) water
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
5g (0.17oz) salt
250g (8.8oz) white bread flour
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt. Add the flour and mix to a dough.
- Cover and chill for 30 minutes.
- Fold.
- Cold ferment for 18 – 24 hours.
- Divide the dough into 2 equal pieces and pre-shape. Cover and rest for 45 minutes.
- Final shaping. Place on a non-stick paper lined baking tray. Cover and proof for 30 minutes. Pre-heat the oven to 250C (480F) fan on.
- Score, spray with water, and bake at 210C (410F) fan on for 17 – 20 minutes.
Leave to cool down slightly and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
