📝 About This Recipe
Pain d'Épi is a breathtaking variation of the classic French baguette, sculpted to resemble a sun-ripened stalk of wheat. This artisan bread features a shatteringly crisp, golden-brown crust and a light, airy crumb that pulls apart into individual 'kernels' or rolls, making it the ultimate centerpiece for any dinner party. Beyond its rustic beauty, the unique shape maximizes the surface area of the crust, offering a delightful crunch in every single bite.
🥗 Ingredients
The Flour Base
- 500 grams Bread Flour (high-protein for better structure)
- 50 grams Whole Wheat Flour (for a rustic, nutty depth)
The Hydration & Leavening
- 360 ml Warm Water (approximately 95°F (35°C))
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and aid browning)
Seasoning & Finish
- 10 grams Fine Sea Salt
- 1 tablespoon Extra Virgin Olive Oil (for coating the proofing bowl)
- 2 tablespoons Cornmeal (for dusting the baking stone or tray)
- 1/2 cup Ice Cubes (to create steam in the oven)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the bread flour, whole wheat flour, and sea salt to the yeast mixture. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms and no dry pockets of flour remain.
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3
Knead the dough on medium-low speed for 6-8 minutes, or by hand on a lightly floured surface for 10 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticking to your fingers.
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4
Shape the dough into a tight ball and place it in a large bowl lightly coated with olive oil. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions (about 300g each). Shape each into a rough log and let rest for 10 minutes to relax the gluten.
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6
Roll each log into a long, thin baguette shape, approximately 14-16 inches long. Ensure the ends are slightly tapered for a realistic wheat stalk appearance.
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7
Place the loaves on a large piece of parchment paper dusted with cornmeal. Cover loosely and let proof for another 45 minutes until puffy but not completely doubled.
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8
Preheat your oven to 450°F (230°C). Place an empty cast-iron skillet or broiler pan on the bottom rack to preheat for steam.
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9
To create the 'Épi' shape, use sharp kitchen shears. Holding the shears at a very shallow 30-degree angle to the dough, make a deep cut about 3/4 of the way through the loaf, 2 inches from the end.
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10
Pull the cut piece of dough to the right. Move 2 inches down and make another cut at the same angle, pulling this piece to the left. Continue this alternating pattern down the entire length of the loaf.
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11
Slide the parchment paper with the loaves onto a baking stone or inverted baking sheet. Immediately pour the ice cubes into the hot skillet on the bottom rack to create a burst of steam.
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12
Bake for 20-25 minutes, rotating the pan halfway through, until the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom.
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13
Transfer the loaves to a wire rack. Resist the urge to tear into them immediately! Let them cool for at least 20 minutes to allow the interior structure to set.
💡 Chef's Tips
Use a kitchen scale for the flour and water to ensure the perfect hydration levels every time. When cutting the 'ears' of wheat, ensure you don't cut all the way through the bottom or the loaf will fall apart. If your kitchen is cold, proof the dough inside an oven that is turned off but has the light on. For an extra-shattery crust, spray the loaves with a fine mist of water just before they go into the oven. To store, keep the bread in a paper bag at room temperature; avoid plastic, which softens the crust.
🍽️ Serving Suggestions
Serve warm with a high-quality salted cultured butter or a dish of herb-infused olive oil. Pair with a rustic charcuterie board featuring sharp cheeses, prosciutto, and fig jam. Excellent as an accompaniment to a hearty French Onion soup or a creamy Bouillabaisse. Serve alongside a crisp glass of Sauvignon Blanc or a light-bodied Chardonnay. Use individual 'kernels' as the perfect base for bite-sized bruschetta appetizers.