The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first Pain d'Epi

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alabubba's picture
alabubba

My first Pain d'Epi

and some Bagguetes.

Comments

jstreed1476's picture
jstreed1476

I love how the sunlight illuminates the crust of the baguette from the inside :-)

alabubba's picture
alabubba

Its funny, I just snapped this with my cell phone camera. I have a problem photographing my bread, especially baguettes. In the time it takes me to go get the camera and get back to the kitchen all that's left are smiles and crumbs.

EvaB's picture
EvaB

I too was trying out the pain d'epi, mine was much fatter ( I think my dough was a bit wet) but it turned out well, and it sure as heck disappeared at dinner.


Very good picture of the bread, and the light certainly showed up the crust! How did you get the pain longer, mine was only long enough to do 6 cuts, and it simply wouldn't stretch anymore!

Doc Tracy's picture
Doc Tracy

I bet that's some nice crusty bread. Very pretty!

Doc Tracy's picture
Doc Tracy

I bet that's some nice crusty bread. Very pretty!

alabubba's picture
alabubba

I use the recipe for Anis Boabsa baguettes posted by dmsnyder (here)


I usually form  Baguettes to about 20 to 24 inches long, the epi was the same as the baguette, I guess the cuts allowed it to expand in length.


I would measure them for you but they didn't make it through the night. just some smudges of Pesto on the counter where they used to be.


 

Mini Oven's picture
Mini Oven

Mini

dmsnyder's picture
dmsnyder

I wish my oven stone would accommodate 24 inch baguettes. :-(


David

alabubba's picture
alabubba

I actually use 1 and a half stones. That is, I had a 16 inch stone, It broke, I kept it and bought another one, By using both and going diagonally I can fit them in.