Pain D’epi Recipe

Preparation Steps

1. 1

   Activate the Yeast

   In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   Mix the Dough

   In a large mixing bowl, combine the bread flour and salt. Add the frothy yeast mixture and olive oil. Mix until a rough dough forms.

3. 3

   Knead the Dough

   Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.

4. 4

   First Rise

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

5. 5

   Shape the Bread

   Once risen, punch down the dough and turn it out onto a floured surface. Shape the dough into a long oval or baguette shape, tapering the ends.

6. 6

   Second Rise

   Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a cloth and let it rise for another 30-45 minutes.

7. 7

   Preheat the Oven

   Preheat your oven to 450°F (232°C). Place a baking stone or an empty pan in the oven to heat.

8. 8

   Score the Dough

   Just before baking, use a sharp knife to make several diagonal slashes on the top of the dough to help it expand.

9. 9

   Bake the Bread

   Transfer the dough to the preheated oven. Bake for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

10. 10

    Cool

    Remove the bread from the oven and let it cool on a wire rack before slicing.