Ciril Hitz

Épi

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Preparation info
  • Yield:

    4

    épis, 14 inches 35 cm ) each
    • Difficulty

      Easy

Appears in
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
Baking Artisan Bread

By Ciril Hitz

Published 2008

  • About

This épi variation (short for épi de blé, meaning “sheaf of wheat”) uses the baguette dough to create a stunning bread that is surprisingly easy to make. The final shape resembles a wheat shaft, and the “kernels” break off with ease, making it a perfect bread to serve when guests come for dinner.

Method

Prepare Formula One (Baguette Dough) through step 7, Final Proof/Panning..

  • Scoring

    Instead of scoring, scissor cuts release the tension in this variation. Place the baguette on the peel. Hold a pair of scissors at a 30° angle and, starting one end of the baguette, cut three-quarters of the way throug