Pain D’epi baguette… ” white stalk bread”

Welcome back to the hungry chef we had a fair bit of fun making this rustic and delicious Pain D’epi baguette and the shape isnt bad either, this baguette is easy to make, all you need is sharp pair of scissors, more on that later….

Lets begin.. this baguette looks complex but its really not all you need is a few simple ingredients.

  • 500g strong white flour
  • 7g yeast
  • 300ml lukewarm warm
  • Herbs of your choosing
  • Vegetable oil
  • Salt

You can do this by hand or in a mixing bowl with a dough hook attached but it’s up to you, I’ve done both and the result is the same.

Some people like to do a liquid starter or a dry starter for this sort of bread, we haven’t with this one but as we progress with this blog we will start to talk about about the different starters for better bread.

  1. Place the flour and salt in the mixing bowl and give it a stir
  2. And place the yeast into lukewarm water and wait until its foamy to add to the flour
  3. Set the machine to medium spin until the dough has come together.

4. Tip out onto a lightly flour surface and knead for about 5 minutes. It doesn’t need much kneading if you use a machine. Knead until smooth and place into a bowl with a little vegetable oil, cover and leave in a warm place to prove & double in size. Depending on how hot your kitchen is and the temperature of your dough it can ake from 30 minutes to 1 hour.

6. When your dough has doubler in size it’s ready to be knocked back and cut into 2 pieces. Just cut straight in half. Flatten the pieces down, hold In the edges and and push down. Roll into a baguette by rolling on the counter.

7. Once your baguettes are rolled and ready they can now prove again for another 30 minutes. Again depending on the temperature of your kitchen.

8. Once they have proved for the final time take a sharp pair of clean kitchen Sissons and cut the dough at a 45 degree angle to make the wheat stalks

9.You can dust with flour or seeds of your choosing if you wish we haven’t done that here but it makes for a beautiful baguette. Bake 220c for 20-25 minutes.

10. Place on a wire rack to cool completely.

We hope you found this interesting, it was certainly new to us.

Thanks for reading

The hungry chef

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