As Kneaded Bakery Pain D’epi Recipe

Mix poolish

In a medium bowl combine 1 cup bread flour, 1 cup room-temperature water and 1/8 tsp active dry yeast. Stir until homogeneous; a thick batter or very loose dough forms. Cover with plastic wrap or a lid and let sit at room temperature for 8–12 hours (overnight) until bubbly and fragrant. Use when it has expanded and shows many bubbles.

Autolyse with levain

In a large mixing bowl, whisk together 3.5 cups bread flour and 1.25 cups lukewarm water until no dry flour remains; dough will be shaggy. Add the entire poolish (levain) to the shaggy dough and mix until incorporated. Cover and rest 20–30 minutes (autolyse).

Add yeast, salt, and oil

Sprinkle 1/2 tsp active dry yeast over the dough, add 2 tsp fine sea salt and 1 tbsp olive oil if using. Mix by hand or with a dough hook on low speed: fold and press until the ingredients are combined and the dough begins to come together, about 3–5 minutes.

Bulk fermentation with stretch-and-folds

Cover the bowl and let the dough bulk ferment at room temperature (70–75°F / 21–24°C) for about 1.5–2 hours. Perform four sets of stretch-and-folds at 20–25 minute intervals: wet your hand, reach under the dough, stretch it up and fold it over itself; rotate the bowl and repeat 4–6 times each set. After the last set, allow the dough to rest until it has increased by about 30–50% and feels aerated (total bulk time ~2 hours).

Pre-shape

Turn the dough onto a lightly floured surface (use about 1/4 cup all-purpose flour to dust). Gently degas just enough to shape: flatten to a rectangle roughly 8x10 inches, seam side up. Fold the long edges to the center, then fold in half to create tension on the surface. Cup your hands and rotate to create a tight cylinder. Cover and rest 20 minutes.

Final shape

After the bench rest, gently press the dough into a rough 10–12 inch long cylinder. On a lightly floured couche, seam side down, roll gently to 14–16 inches long, tapering the ends slightly. Transfer to a parchment-lined baking sheet with the seam side down. If you prefer a baguette-style crust, you can place it on a lightly floured couche and transfer to a floured peel for baking on a stone.

Make the epi cuts

Using sharp scissors held at a 45° angle (or a very sharp baker's knife), make a series of diagonal cuts about 1–1.25 inches deep and spaced about 1.25–1.5 inches apart along the length of the loaf. For each cut: make the first cut on the right side at a 45° angle, then immediately grasp the tip of that cut and pull it down and to the right so the tip points outward. Make the next cut to the left and pull it down/left so the points alternate, creating the wheat-spray (epi) shape. Continue down the loaf so the points look like ears of wheat. Be gentle to retain internal structure. Brush lightly with egg wash, avoiding pooling in the cuts. Sprinkle flaky salt on top if desired.

Final proof

Cover loosely with a lightly oiled plastic sheet or lightly damp towel and proof at room temperature for 35–50 minutes, until the dough is slightly puffy and the cuts hold their shape but still spring back slowly when touched. Meanwhile, preheat your oven to 475°F (245°C) with a baking stone or steel on the middle rack and a shallow tray on the bottom rack for steam.

Create steam and bake

Just before baking, score again very lightly if any cuts sealed up. Slide the parchment with the shaped epi onto the preheated stone or place the baking sheet in the oven. Pour 1 cup hot water into the shallow tray on the bottom rack to create steam and quickly close the oven door. Bake at 475°F (245°C) for 10 minutes with steam, then reduce the oven temperature to 430°F (220°C), remove the water tray, and bake 10–12 more minutes until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C) when measured with an instant-read thermometer.

Finish and cool

If using, brush the hot loaf with 1 tbsp melted butter for a softer, lustrous crust. Transfer to a wire rack and cool at least 30–45 minutes before tearing or slicing so the crumb sets. Pain d’Epi is best eaten the same day but will keep in a paper bag at room temperature for 1–2 days.