Pain d'Epi baked with White Levain
Pain d'Epi baked with Rye Sourdough
A stalk of wheat----Epi bread is a type of classic and common artisan bread. Crackly crust and creamy, airy crumb! Store the bread wrapped in butter paper until it is used, and if the bread has started to go stale, sprinkle it with water and bake briefly to refresh it.
- Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
- Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it’s ready to shape. Or leave the dough one more hour and check again.
- Divide the dough into the loaf sizes. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
- Place the loaves on a baking sheet dusted with flour, cover and let rise until slightly under proofed. Preheat the oven to 210C/420F. Cut one end of the loaf at an angle with a scissor, pull the cut piece of the loaf to left side. Move down a couple of inches, make a snip and pull the cut piece dough to the right. Alternate directions while cutting the dough. Bake in the preheated oven for 25 minutes until golden crispy. Cool them on a rack.
Pain d'Epi baked with Rye Sourdough
Pain d'Epi baked with White Levain
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45 comments:
What beautiful holes in your sourdough Angie. These are simply divine and look so inviting. I love that you've added yeast with the sourdough starter, a wonderful idea indeed.
I think it's so delicious :)
I've always loved the shape of these, I would love to try making my own.
Beautiful!
Gosh, such great looking bread. Neat shape and I'll bet the flavor is wonderful. Wonderful recipe -- thanks.
Oh, mercy! The bread looks delicious, Angie! Love the shape and texture of them and must try making them! Thanks!
YUM! You are the best bread baker!!!
I want you to open a bakery! And I want it somehow to be in my backyard! This bread is perfection. :-) ~Valentina
Delicious!!....I will try to make it!!.....Abrazotes, Marcela
What a beautiful loaf! The texture looks amazing, Angie!
This is such a pretty shape of bread! It's perfect for the fall harvest season. Sounds delicious with sourdough too.
Lovely bread. I haven't tried baking with sour dough as yet
Just look at that crumb! You are an amazing baker, Angie! Totally inspired to try this!
The bread looks amazing. I love sourdough bread. I would love to try this bread!
I have never done sourdough yet, and this is so wonderful.
Very delicious recipe, thank you for sharing. I am going to cook this now. :-)
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Beautiful; thank you for step by step photos to see how to cut the loaf. Great one Angie ! Thank you :-)
Love the shape and texture, never tried baking sour bread...need to try this, you are inspiring me, yummy.
This looks delicious. gonna make this for dinner! this is my sons favorite I must make it for him :)
A+ on this bread Angie! The crumb looks perfect and it sounds like a delicious recipe. I'm a sucker for homemade bread.
Wow,I am in bread heaven, that looks too perfect to be true! YUM☺
Oh Angie, the crumb of this bread is gorgeous...perfect and I love the shape of it...thanks for the recipe and the inspiration.
Enjoy the rest of your week!
That bread is just perfect, Angie!
Never thought of making sourdough before but you've change my mind. Thanks for sharing, Angie :)
I'm always so impressed by a truly crusty, beautiful loaf. Have you seen Ratatouille? It reminds me of that iconic scene where Colette picks up a baguette and asks how you know if bread is fresh, then twists it to make a sharp crackling noise: "The sounnnnd!" Haha that's what this gorgeous sourdough pain looks like it would sound like, for sure!
A perfect crumb! I should make sourdough again soon.
This is definitely the prettiest sourdough bread I have ever seen!!! The crumb and crust of this looks just incredible! And, I can only imagine how amazing your house smells while this is baking! I'm drooling over here! I am making this soon!!!
Wow this is indeed amazing. Have been searching for a perfect sourdough recipe. Thanks for sharing
Dear Angie, This bread looks beautiful!!!! xoxo Catherine
Looks wonderful and the shape is so interesting. I can only imagine how good it tastes!
Wow they look beautiful and very inviting :)
I loveee baking with my sourdough starter! I must try these out!
Yum.
Yum!
Have a great weekend!
Oh very nice recipe darling
xx
Oh yum!!! these bread looks amazing... definitely trying this sourdough bread soon
Beautiful loaves you have made!
best... mae at maefood.blogspot.com
Angie what beautiful and delicious bread!!
It is beautiful Angie! I've never seen this done before you are so good at shaping it. I would love to take bread baking lessons from you.
If only I would eat bread all day, every day, I would go through your recipes and make as many as I could. Another lovely bread Angie!
WOW! Looks gorgeous and absolutely divine!
Oh my gosh, what beautiful, perfect bread! I'm not a great bread baker at all and really appreciate the photo instructions too. Thanks Angie!
Ciao,
Roz
Looks wonderful and the shape is so interesting. I can imagine how good it tastes! That’s my kind of recipe! I go weak in the knees for anything these delicious recipe and this is one of my kind. :)
What a beautiful bread, Angie! I love sourdough bread! The step by step photos are SO helpful!
Ciao,
Roz
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