Epi Bread

Epi (Épi de Blé) – recipe with photos, French cuisine
Rating: 4.5 Votes: 27
Cooking Time:
2 hours 30 min.
Recipe Yield:
8 pcs
Medium recipe

Epi Bread (Épi de Blé) - a recipe for cooking French cuisine, this bread is translated as nothing more than "ear", and this is not surprising - the appearance speaks for itself. Epi is essentially the same baguette, only molded in a different way. Sometimes, for a change, in Epi, cheese or ham is wrapped before molding - then it turns out even more interesting and two in one at once. Such bread is very convenient to take to work or on a trip instead of a sandwich. In general, in Epi, unlike a baguette, there is more crispy crust, for which everyone loves it very much. Therefore, when gathering with the whole family or with guests, they put a spikelet in the center of the table, and everyone breaks off a “seed” with a crispy fragrant crust.

Recipe Ingredients

Wheat Flour 500 g
Water 350 ml
Salt 10 g

Cooking Recipe

To cook a recipe of French cuisine Epi bread, grind flour and fresh yeast into crumbs. Add salt and pour in water at room temperature. Now with your hand mix the dough in a circle, turning the bowl.

When the dough is mixed, lay it out on the surface. Do not be afraid that the dough turns out to be a mushy state - that's how it should be. Spread the dough over the surface, moving your hands away from you and towards you. After grinding, collect the dough in a lump and you can start another stage of kneading the dough. Raise the dough and lower it sharply to the surface - one edge will stick to the surface, and the other edge should be slightly stretched to the sides with both hands and cover the stuck edge of the dough with it.

Knead the dough for 15 minutes, during which time the dough will acquire a good smooth texture. Form a ball from the dough, transfer to a proofing container, cover with a towel or film and put in heat for 1.5 hours. Once the Epi dough has risen, turn it out onto a floured surface and knead lightly. Divide the dough into 8 equal parts.

Roll the dough into balls, cover with cling film and set aside for 15 minutes. Flatten the balls of dough slightly with your hands into a cake, and then start shaping the Epi. Roll the dough away from you and press it well with the palm of your hand.

Continue rolling the dough and pressing down to form a rope. Roll the folded dough over the surface, giving the shape of a baguette. You need to roll the dough on a surface without flour, as the flour will not allow the dough to be rolled.

Now you need to give a beautiful shape in the form of a spikelet, which, in principle, distinguishes Epi from a baguette. Use scissors to make deep cuts, they need to be done at an angle of approximately 45 degrees. Try not to cut the bundle of dough, each cut must be shifted - one to the left, the other to the right. Thus, the baguette is transformed into a spikelet. Let Epi bread rise for 30 minutes, and then bake in preheated to 220°C (430°F) for 10-12 minutes .