November 6, 2009 - 9:31pm
First Epi attempt
This 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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Comments
Very nicely done.
They will be a hit for Thanksgiving!
Sylvia
Look really good. I always think they are tricky to cut. but yours look super.....
qahtan
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
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.
I think, is the most attractive. I really like the rich color. Very nice!
Betty
Is the Pain de Campagne dough a bit more challenging, getting the cuts right, because of the higher hydration? Ray
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.