Epi De Ble, And Drying Basil For “Italian Seasoning”

We had a socially-distanced birthday dinner on the covered back deck. Everyone got their own tear-apart Epi De Ble — instead of messing around with whole loaves and bread knives.

These Epi De Ble were inspired by this King Arthur webpage. Note that two Epi will fit on an 18″ sheet tray, at 150-175 grams of bread flour per Epi. The recipe below makes four Epi.

The method I used: Start these a day ahead of time by creating a Poolish using 500g bread flour, 400g water, and a scant 1/8 tsp instant yeast. The next morning add another 150g bread flour and 13g of kosher salt to the Poolish and mix at low speed for 8 minutes. After the bulk rise divide the dough into four portions and shape each portion into a baguette.

Sprinkle “Everything Bagel” seasoning onto a sheet tray. To make the “Everything Bagel” seasoning stick, moisten the baguettes with water — either with a brush, your fingers, a spritzer, or a damp towel, then roll the baguette in the seasoning. Place the baguettes on a sheet tray lined with parchment, and cut the baguettes into the Epi form. (The King Arthur link has an excellent video tutorial.) Bake at 450F for 25 minutes total, rotating the two sheet trays at the 10 minute mark. Carefully transfer the Epi to cooling racks and allow to cool at least an hour.

We have more basil than we can immediately use, so we borrowed SeattleAuthor‘s dehydrator for “Italian Seasoning” with basil and oregano.

With all of the herbs we grow it seemed silly that we’d pay for Italian Seasoning in the “off months”.

The only issue is that I now have Food Dehydrator Envy.

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