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 Submitted by inlovewbread on November 6, 2009 - 10:31pm First Epi attemptThis year I hope to make Pain de Campagne shaped as pain de epi for the Thanksgiving table. I did a run-through to practice the cuts.... The one in the middle fit on my baking stone, the other did not- so I cut that one in two. Next time I will make skinnier baguettes before cutting and will probably make 3. Little individual epi rolls would be cute too.
The one in the middle also went a little long in the oven...but I'll say I was going for a more "european bake".
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Very good. Epi is fun to
Very good. Epi is fun to make. I am a dark baker. I usually bake my baguettes 450 for 22 min.
hmm...question about this
I love making epis...and have had several sets turn out much like yours. They are well received by my family....but
I notice that they never quite look like the picture in my cookbooks...they are too puffy close to the point and don't have that sharp end following a taper. Not that I think that there is anything wrong with that, but I am wondering how to get more of a tapered, pointed appearance.
any thoughts?
To answer your question- I
To answer your question- I think I (we) have been making the initial baguette too thick. It should be skinnier, and then the cuts should be more pointed because there's less dough to puff up around the cuts.
ah
thanks!!! That makes sense and helps immensely...think I will try again tonight!
Yours do look beautiful...I love the golden brown crust!
Very nicely done.
Very nicely done.
Good lookin epis
They will be a hit for Thanksgiving!
Sylvia
Epi..
Look really good. I always think they are tricky to cut. but yours look super.....
qahtan
Beautiful epis!
I agree about starting with thinner loaves. Making the snips with the scissors at a shallow angle to the dough is important too to get the nice pointy shapes.
David
thanks, david!
thanks! can't wait to try this!
very nice!
I think your epis are lovely. My first attempt a week ago was a disaster because my original baguette was way too thick--didn't look anything like yours. There's always room for improvement, but I think yours look great.
European bake..
I think, is the most attractive. I really like the rich color. Very nice!
Betty
Nice loaves
Is the Pain de Campagne dough a bit more challenging, getting the cuts right, because of the higher hydration? Ray
Rayel
Hi Ray,
To answer your question...I don't remember the Pain de Campagne being a very wet dough. I don't have my book in front of me right now to do the hydration percentage but I don't think it was high. The dough was easy to work with, and actually, I think the pain de campagne dough is easy to shape- that's why there are so many traditional shapes made from this same dough. (ie, tabatiere, corounne, avergnaut, epi, etc.)
Give it a try! I used Reinhart's BBA formula.