Pain d’epi Bread – Wheat Stalk Bread

By Grandmax4

Ingredients

• 1 1⁄2 cups warm water (approx. 115°f)
• 1 teaspoon. (1⁄8 oz.) active dry yeast
• 3 1⁄4 cups all–purpose flour
• 1 1⁄2 teaspoons salt
• oil, for greasing bowl

Details

Adapted from bakingforfriends.com

Preparation

Step 1

In a large bowl whisk together warm water and yeast. Let sit until yeast is foamy, about 10 minutes.

Add flour, with a fork stir until dough forms. Let dough sit to allow flour to be absorbed, about 15 minutes.

Add salt and transfer dough to a lightly floured work surface, knead until smooth and elastic, approx. 10 minutes.

Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest until doubled in size, appox. 1 hour in a warm place (away from cool drafts).

Once dough is double in size transfer to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward the centre (see the third image above for a reference).

Cover with plastic again and let the dough rest, about 30 minutes. Turn on oven and heat to 475˚F. Place a large cast iron skillet full of water in the bottom of the oven, if you don't have a cast iron skillet use a large pan (I used a large glass baking dish). This creates steam to helps the bread rise and makes a crisp crust (If you have a baking stone place it on the rack above the steaming water and use that to bake your bread).

Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14″ rope.

Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Cover loosely with plastic wrap; let sit until it doubles in size, about 45 minutes.

Once doubled in size, cut baguette into wheat stalks. Beginning 2½ inches from one end of the baguette, hold a pair of scissors at 60-degree angle and make the first cut, leaving a little dough attached to anchor the leaf. Move the leaf to one side. Continue to the end of the baguette alternating the cuts from one side to the other (see picture above for reference).

Place in the oven and bake until browned and crisp, about 30 minutes; cool before serving.