Have you ever heard of Pain D’Epi (aka Wheat Stalk Bread)? Perhaps not heard of it, but maybe you’ve seen or ate it.
It is called wheat stalk bread because, well, it looks like the top of a wheat stalk. Don’t you agree?
The recipe is adapted from Artisan Bread in 5 minutes. I added my own tips/tricks into the mix. But I feel like the book is a lie… it takes way longer than 5 minutes to make fresh artisan bread. Even more than 5 minutes of prep time. It’s a 4-5 hour process, in reality.
Pain d’Epi Recipe
- 1 1/2 cups lukewarm water
- 1 packet yeast (7g)
- 3/4 tbsp salt
- 455 grams (3 1/4 cups) all-purpose flour
- Add water, yeast, and salt together. Let sit for approximately 5-10 minutes to allow the yeast to activate. (don’t use too hot of water, approximately warm bath water is nice. Remember, the yeast is alive!)
- Add the flour. Now mix together until is incorporated. It’s handy to have a mixer here. Mine mixed for approximately 10 minutes using the bread hook on my mixer. It’s done mixing when a nice dough ball is formed.
- Place a cup of water in the microwave and heat it up. Then, place your bowl (that contains the dough) into the microwave, cover the bowl with a cloth, and close the door. Allow the dough to rise for about 2 hours.
- Once done rising, you can either: put in the refridgerator and store for 2 weeks OR continue on.
- Place about a dough ball approximately the size of a large orange onto a floured surface. Shape by stretching it into an oval. Then fold the dough into thirds, like you’re folding a letter. The dough should now be about a baguette shape.
- Place the dough on a piece of parchment paper that has cornmeal on it. Allow the dough to rest for approximately 20 minutes.
- Turn the oven on to 450F. If you have a baking stone, place it in the oven when the oven is heating up.
- After the dough has rested, take kitchen shears and cut into one end of the dough at about a 45 degree angle towards the bottom of the dough. Then take the dough chunk and lean it to the left. Repeat multiple times, alternating which side you leave tend ought on.
- Just prior to placing your dough in the oven, put a baking pan of water below the baking stone. This simulates what a steam oven does… providing a steamy environment for the perfect piece of bread!
- Now, slide the dough onto your baking stone (or just put your pan in the oven). Bake for 20-25 minutes until the crust is browned. The dough is done when it has a hollow sound to it.
- Cool then serve.
this recipe makes about 3-4 loaves.
Artisan Bread in 5 minutes has a lovely guide on their website on how exactly to shape the bread…
What to serve this with? This is GREAT for dinner rolls or at parties.
Serve with… some butter. Or take some olive oil and balsamic and mix together. Or take some olive oil, italian herbs, and some garlic, mix together, and dip the bread in that.
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Written at http://peoniesandorangeblossoms.blogspot.com