The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

what recipe do you like to use for epi?

buns of steel's picture
buns of steel

what recipe do you like to use for epi?

I'm after some rustic, non bland epi...  anyone have a preferred recipe that is tops for epi?

 

That picture near the back of BBA always gets me of the epi from the wood fired bakery. :)

 

Also if anyone has a suggestion of a % hydration, to still get well-defined epi, but not be just like a typical modern straight dough baguette.

qahtan's picture
qahtan

 

 The hard part is cutting it...... ;-(((( qahtan

mcs's picture
mcs

qahtan,

Don't know if you've seen this guy's video, but he has some very cool shots of him cutting different shapes in baguettes.

http://www.youtube.com/watch?v=vLFa7puW2Zg

-Mark

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

I loved the video...cool to watch someone slash with abandon and do such a great job. Loved the squirrel at the end..bet he thought he hit the motherlode..I could even stand the Rap..see what good bread stuff will do for you ;  ) Thanks for sharing

scott lynch's picture
scott lynch

You want something with lots of pre-ferment so that it develops plenty of flavor, because if you proof the epi too long you can't handle it anymore--not to mention that if it is really sticky your cuts will just close up and glue themselves together again.  Pain a l'Ancienne from BBA would be a good choice, but it definitely needs to be on the firmer side--much more so than for baguette.  I have had pretty good results with 65-70%, but the trade-off is tricky--the firmer the dough the easier you can shape it into the epi, but the less open the crumb.  Maybe you can give it a longer fermentation to develop the flavor more and short it just a bit on the proof so that the loaves are not too hard to handle.  And give it plenty of steam to try to reduce the tendency to rupture.

I am always surprised that everybody wants baguette dough to be so slack, because from what I have read, a classic parisian baguette is 60%.  That would make for some very easy and forgiving handling if you could get the crumb to open to your satisfaction.