Pain d'Epi
- Rahul Mandal
- Sep 11
- 1 min read
Updated: Sep 14
This is my version of a French bread called pain d epi, or wheat stalk shaped bread. Even though my version looks like the tradition counterpart, it is a much simpler dough to work with.
They are a great tear and share bread to have with soups, perfect for a gathering. This recipe will make a couple of Pain d'Epi.
Ingredients
250g strong bread flour
3g salt
3g yeast
150g water
To coat
50g Sesame seeds
Makes: 2 loaves
Preparation time: 1 hour and 20 mins (including proving)
Baking time: 20-25 mins
Method
Mix all of the bread ingredients to make a dough and knead for 2 to 3 mins. Let it prove for 30 to 45mins.
Divide the dough in half and roll each piece to make a long sausage shape. Coat them in sesame seeds and leave to prove on a baking sheet for another 30mins.
Use a pair of scissors to cut into the dough (not all the way through) at a 45 degree angle. Turn each cut part to the alternating sides.
Preheat the oven to 180o C (Fan). Bake for 20 - 25mins or until golden brown.
This bread is great for breaking and dunking in soups.