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

Ingredients

START

150 g of water

150 g of common wheat bread flour, type 750

5 g of fresh yeast

CAKE

Get started

350 g of common wheat bread flour, type 750

170 g of water

10 g of fresh yeast

8-10 g of salt

Execution

START

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

CAKE

On the second day, mix 350 g of flour and 170 g of water, cover and set aside for 1 hour.

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

* Folding - grab the dough from one of the dough with a hand moistened with water sides, lightly pull it on and push it into the center of the dough. Repeat the action, 3 - 4 times on all sides until the dough has resistance. We cover and every 30 minutes, repeat folding.

After 2 hours, when the dough rises, divide it into 3 parts and form a shaft 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, move the cut corners slightly to the side, alternately, left and right.


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

We cool it on a wire.

Enjoy your meal!

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Comments

Marzena 2019-04-25 09:04:14

Ale fajna bagietka. Wypróbuję na pewno🙂

Response

TajemniceSmaku 2019-04-25 12:11:44

Polubiłam się bardzo z tą bagietką 😉 Ciasto potrzebuje czasu i cierpliwości, ale warto 🙂

Response

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