Here's a Whole Wheat Epi and Batard I baked today after a 3 day fermentation in my fridge. I used Peter Reinhart's 100% WW Hearth Bread formula from Artisan Breads Everyday -

With two invitations to house parties this Holiday season, I decide to bring a decorative and edible contribution to the events. I made Pain d'Epi loaves in two sizes. The first were meant to be used as dinner rolls on New Year's Day when torn from the stalk, and were made using 34 oz. of flour to make 4 stalks. The second were meant for an appetizer party, and 4 loaves were made from just 17 oz. of flour. Both were a big hit, and no bread was left in either basket.

These were the full size laoves

These were the half size or "mini" Epi's

I also made Lavash crackers from Reinhart's BBA. These were made with 2 oz each of rye, white and stone ground whole wheat flour to make the dough. They were a hit with a sun-dried tomato and basil dip.

This was my first attempt at an "épi de blé," or "sheaf of wheat" shape. I made it with Anis Bouabsa's baguette dough. 

Épi de Blé

Close-up

David

I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)

- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe

- Here is an Epi and Fougasse with the same recipe (Same dough too actually)

- Here is the crumb from the Epi, it was crispy and delicious

- and a crumb shot of the Tabatiere, it was soft and very springy, the crust was excellent

- and finally some Pain a l'Ancienne from last week, it was excellent though my oven was being a little wonky at the time, so it's not as good as it could have been, (And will be next week ;) )

This is from yesterday's baking session using the Artisan Bread in 5 Minutes recipes -- an epi and 2 small loaves of olive bread using some totally delicious kalamata olives I had to scour the city to find. What's wrong with these grocers? The dough for the olive bread was 11 days old. Great oven spring!

Baking session on 2/13/08. Kalamata olive bread and a pain d'epi.

ABin5 epi. Dough was 12 days old.  Blurry.  What a bummer.

Can anyone tell me how to form an Epi French Bread?

Lenny The Bake