Pain d’epi – Classic French Bread Recipe with a Twist (Literally)
Classic French Bread recipe with a twist (Literally!). Crusty outside and soft inside makes this bread desirable at the dinner table. Simple Recipe that can be made by anyone!
Servings Prep Time
2loaves 30minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
2loaves 30minutes
Cook Time Passive Time
20minutes 2hours
Ingredients
Instructions
  1. Take a cup of bread flour and pour the warm water and yeast on top and let sit for 30-60 minutes. It will form a sludge and add a lot of flavor to the bread.
  2. Add the rest of the flour a salt and mix on a mixer for about 5 minutes with a dough hook.
  3. Put Dough in a bowl and cover with a damp towel until it doubles in size. (About 1 hour)
  4. Spread dough out by pushing it and pulling it. (A rolling pin doesn’t help much.) Form it into a rectangle.
  5. Fold the dough like you would a letter you’re putting in an envelope.
  6. Pull the dough so that it resembles an uncooked french bread loaf.
  7. With cullinary scissors, cut a 2-3 inch piece 3/4 the way and twist it off to the side. Repeat for the rest of the dough alternating what direction you place the dough. It should look like a wheat stalk.
  8. Mix one large egg with a splash of water and brush the egg wash on the bread. At this point, you can add salt on top if you desire.
  9. Slide cornmeal underneath the dough so that it can transfer onto the pizza stone or sheet pan easier.
  10. Make sure oven has been preheated 450 degrees and place an oven safe pot full of water on the lowest rack. This water will put moisture in the oven which helps the bread’s crust
  11. Carefully slide the bread off the peel or cutting board into the oven and cook for 20-25 minutes.
  12. After bread has light brown crust, take the bread off the stone and onto a rack to cool.
  13. Serve while still warm
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