Pain d’Epi

July 9th, 2011 by Erin Gennow
Baked Pain d'Epi

Baked Pain d'Epi

Pain d’Epi

This is a classic French loaf of bread, cut to look like a wheat stalk.  It’s not hard to do, you just need know the cutting technique.  It makes for a “wow” presentation and takes only a minute to do.

Prep Time: 10 minutes (plus 2+ hours for rising)

Cook Time: 20-25 minutes

Serving Size: 1 loaf/stalk

Ingredients

¼ recipe of No Knead Bread

1 egg, beaten, for wash (optional)

Process

Make the dough and let it double in size.

To Shape

Preheat the oven to 425 degrees Fahrenheit with a baking stone in the middle of the oven.

Take a quarter of the bread dough and form into a long baguette shape, about 1 ½ to 2 inches wide.

Baguette Shapes

Baguette Shapes

To do this I kind of stretch it lengthwise as I roll it at like a log.

Once you have a long narrow baguette place it perpendicular in front of you.

Take some sharp kitchen scissors and cut into the dough about 1 inch from the end nearest you at about a 45 degree angle.  Don’t cut all the way through, just mostly.  When the scissors make the cut and come together pull the scissors, with the dough still atop the scissors, slightly to the right, about 30 degrees.  Release the dough and gently lay the cut section down.

First Cut

First Cut

Finishing First Cut

Finishing First Cut

Complete First Cut

Complete First Cut

Repeat the cutting step, another 1 inch further down, but this time lay the dough to the left.

Second Cut

Second Cut

Continue in this manner all the way down.

Cut Pain d'Epi

Cut Pain d'Epi

 

Let the dough rise for about 30-45 minutes.

When nice and puffy, gently transfer the dough to a hot baking stone and brush with the egg wash.  Bake for about 20-25 minutes at 425 degrees Fahrenheit.

Remove from the oven and let cool on a cooling rack before serving.  Brush with butter if desired.

A year ago on The Daily Morsel

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