The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain d'Epi for the Holidays

JoeV's picture
JoeV

Pain d'Epi for the Holidays

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.


Paddyscake's picture
Paddyscake

Lovely Epis and Lavash!


Betty

RichardB's picture
RichardB

WOW! Looking Good!

ehanner's picture
ehanner

A very nice contribution to the party's I'm sure. I've been wanting to make the Lavash for a while, thanks for the nudge.


Eric

JoeV's picture
JoeV

Just a tip for the lavash. When you start to roll it out you will get to a point where the dough no longer wants to stretch. At that point lift the dough from the worksurface and flip it over and start rolling again. It's amazing how much additional stretch you can get each time you lift and flip.


I put my dough on parchment in a 2/3 size sheet pan dusted with corn meal, misted the dough with a spray bottle of water, sprinkled my toppings, then cut strips 1-1/2" wide and crosscut at 45 degrees about 4" apart using a pizza wheel to get the shape you see in the basket (you can make them any size or shap you choose). Bake at 350 F for about 10 minutes, making sure they do not burn on the edges (it happened to me and I threw away about 25%). You just want them to slightly brown on the bottom. Let them cool in the pan when done, and they will break apart easily. A savory dip goes well with lavash crackers. I covered mine with sesame sseds, caraway seeds, celery seeds, smokey paprika, sea salt and fresh ground black peper. Use whatever pleases YOUR palette.


Here's what it looked like going in the oven. Sorry for the fuzzy pic. I was rushiung to get done.


Mini Oven's picture
Mini Oven

It's great when the're no left-overs!  I especially like the mini epis.  Happy New Year!

SylviaH's picture
SylviaH

Very nice party favors!  Lovely, baking!


Sylvia

rayel's picture
rayel

Nicely done, Joe V. All beauties.  Ray

RichardB's picture
RichardB

Nice Looking Bread!

Matt H's picture
Matt H

Beautifully-done epis. Bravo!

TomHill429's picture
TomHill429

I do agree the taste of Pain d'Epi loaves and Lavash crackers,,, where is the actual recipe,, I remember I enjoyed the same crackers and loaves during by holiday cottages vacation at Scotland,,, the core of loaves are rich in culture,,, I don’t think so that change in flour oz can make any huge impact (correct me if I am wrong),,,, anyways the recipe can give me a good cooking time,,,do provide me the actual recipe from scratch so I better try that out,,,