The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Épi loaves

foxtailes's picture

Épi loaves

These are my first attempts at making épi loaves.

For the first one, below, I made all the cuts, THEN turned the segments left and right afterwards, which got a bit tricky and involved some tugging on sticky dough, resulting in the stretched and uneven quality you see.  I had learned my lesson by the time I shaped my second loaf, above, yet, interestingly, I got many more compliments on the uneven loaf.  It does look a bit more handmade and indeed artistic.  It makes the épi loaf look even more labor intensive than it already seems (although of course, we know it's not)!  In a world laden with flawless manufacture, a little imperfection, a little human error, can be a refreshing sight and a thing of true beauty.

Next time, I'd like to attempt what might be the best of both worlds--turning as I cut, then doing a little aesthetic shaping with my fingers.  


Casey_Powers's picture

I like your epis!  Artisan is about that human touch.  

Floydm's picture

Very nice!   Much better than my first go at épi.

dabrownman's picture

Those are some beautimous Epis.

foxtailes's picture

Thank you for your compliments and encouraging words!