Epi de Blé, Take Two. Closer To The Truth.

by A.J. Coltrane

Attempt #2 at Epi bread:


It’s basically just a baguette recipe:  400g Bread Flour, 240g water (60%), 9g kosher salt (2.25%) 3/4 tsp instant yeast. 425F oven for 22 minutes.

The shape is better this time around. Each Epi contains less flour — 200 grams (1/2 lb) of flour per epi. (Instead of 300 grams of flour as in Take One.)

I think maybe the “right” answer is 150 grams of flour per 18″ Epi. Baking at 450F and adding malt might help the appearance as well.

Still. Better this time. “Better” is good.


2 comments to Epi de Blé, Take Two. Closer To The Truth.

  • These look great. I’ve never had success with epi bread. For baguettes, I use the ATK/Cook’s Illustrated recipe, and it’s so fussy I rarely do it. It would never work for epi. I looked up your baguettes–what’s your procedure to do these? Thanks for the inspiration!

  • A.J.

    Diane – I pre-shape and proof the baguettes in lightly floured cloth. The oven and a dutch oven are preheated to 460F. I add 1/2 cup of hot/boiling water to the dutch oven, roll the baguettes into a perforated baguette pan, slash, and bake for about 22 minutes.

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