Playing with dough - Epi
Trying to lose weight as a bread baker is really the pits. It is really cramping my baking frequency! But with the holidays coming I wanted to make some "decorative" bread so I decided to give the Epi another try. While previous efforts were not necessarily failures, I figured it would be a good chance to explore my skills (whatever they might or might not be!)
All of this was complicated by not starting yesterday so this morning I weighed out 190 grams of flour and 10 of rye, 4 grams of salt, 130 grams of water, and a half teaspoon of yeast. While weighing I decided to add some sourdough starter just to add a bit more flavor - about 10 grams. Mixed for about three minutes in the KA, let it sit for about 20 minutes, gave it two more minutes in the KA, and finished by hand. The dough passed he window test. Gave it twenty minutes to get going and popped it in the fridge to ferment while I worked out and ran errands.
Formed two shortish, thin baguettes and let them rise about 2 1/2 hours. Cut the epi and baked in a 450 degree oven to an internal temperature of 207.
I think I will make some more to take to a party next weekend! Seems like a nice, decorative alternative to conventional loaves!
Comments
Hey, they are a great alternative to dinner rolls...you just pass the epi down the table and everyone breaks off a piece. Guaranteed to generate discussion.
Larry
Passing the bread was part of my plan but I wasn't so happy with past efforts and decided to do one more to see how they would come out and if they would be acceptable. I have never used epis at dinner but I am sure you are right that they will stimulate discussion!
Thanks!
Jay
Playing? Those are serious looking epis longhorn.Very nicely done!
Franko
After posting I took some really close looks a the epis and broke off a couple of ears and got a look at the crumb. I should have mentioned the flour was Gold Medal unbleached AP to get lower gluten and the result was fairly soft and crust was crunchy.
The big learning from this effort was that I need to try to be even more careful in spacing my snips, that they need to go really close to the base (so the link is really thin) and that the top leaf should be turned to the side. I left the top one straight as was shown in the reference I followed and I think it would look better "bent" to the side like the other leaves.
Still, a personal success and one that, as Larry suggests, will be fun to serve!
Thanks!
Jay
very nicely done!
Sylvia
Now, if only I had a longer oven and a longer stone!
These really need to be 30 inches long!
Thanks!
JaY
You said you shaped the baguettes then let them rise and then cut them. Then I assume you immediately loaded them into the oven without a second (or third fermentation). Is this right?? They look wonderful!
Pam
It was just minutes from cutting to in the oven. They were fully proofed when I cut them. It is my impression that this is the normal procedure for epis for they usually seem to show the cut mark as a light triangle as they do on mine.
I was pretty happy with the results and it has encouraged me to try some more creative breadwork.
It will be interesting to make some more (so they will be fresh) for our upcoming parties!
Thanks!
Jay
Thanks
Pam
Bien fait! They're great-looking, bakery quality.
Yeah, you've gotta be aggressive with your snips!
I was hoping my increased experience would pay off and it did. Sometimes things go right and good things happen! The real test will be to see if I can do it again. Is it repeatable?
Thanks!
Jay