Pain d'epi is a French wheat baguette, which is cut with scissors before baking and shaped into an ear. The procedure is not complicated and the effect is guaranteed. After baking, the crispy pieces of the baguette are torn off piece by piece and you won't even notice when the baguette is finished...

Ingredients

START

150g of water

150 g of bread flour type 750

5 g of fresh yeast

CAKE

Leaven

350 g of bread flour type 750

170g of water

10 g of fresh yeast

8 - 10 g of salt

Execution

GROUT

The day before baking the baguettes, mix the ingredients for leaven, cover and leave to ferment at room temperature for 18 - 24 hours.

CAKE

The next day, mix 350 g of flour and 170 g of water, cover and leave for 1 hour.

After an hour, add the leaven, yeast dissolved in a tablespoon of water, salt and knead the dough. The dough is best kneaded in a mixer with a hook. Knead for 5-10 minutes until the dough becomes elastic and pulls away bowl walls. Cover and leave to rise for 2 hours. During fold the dough every 30 minutes.

*Folding - with a hand moistened with water, we grab the dough from one side sides, stretch slightly and push into the center of the cake. We repeat the action, 3 - 4 times on all sides until the dough resists. We cover and every 30 minutes we repeat the folding.

After 2 hours, when the dough has risen, divide it into 3 parts and form a roller from each. Cover the rollers with a cloth and set aside 45 minutes.

Preheat the oven to 230°C.

Just before baking, cut the baguette with scissors at an angle of 45 degrees at a distance of 2 - 3 cm, put the cut corners slightly to the side, alternately, once to the left, once to the right.

Bake for the first 8 minutes with steam (with a bowl of hot water), another 8 - 12 minutes without steam.

We're cooling on a grate.

Enjoy!

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