Epi de Blé, Take Two. Closer To The Truth.

by A.J. Coltrane

Attempt #2 at Epi bread:

It’s basically just a baguette recipe:  400g Bread Flour, 240g water (60%), 9g kosher salt (2.25%) 3/4 tsp instant yeast. 425F oven for 22 minutes.

The shape is better this time around. Each Epi contains less flour — 200 grams (1/2 lb) of flour per epi. (Instead of 300 grams of flour as in Take One.)

I think maybe the “right” answer is 150 grams of flour per 18″ Epi. Baking at 450F and adding malt might help the appearance as well.

Still. Better this time. “Better” is good.