Pain d'Epi (Wheat Stalk Bread)

This is another great recipe from the Artisan Bread in Five Minutes cookbook. It uses the basic dough recipe we made for the Baule Bread and you'll follow the same instructions for it right up to leaving it in the fridge overnight. So the only thing I need to show you is how to make it on baking day!

You'll need:

Dough from Baule Bread recipe, using the same methods to make it. 

Whole wheat flour, for dusting

After it's sat overnight in the fridge, dust a work surface with whole wheat flour. Pluck a 1-pound (grapefruit size) piece of dough and shape it into a ball. After making a ball, roll it back and forth between your palms to shape it into a baguette. Allow it to rest on the floured surface for 30 minutes.

Twenty minutes before baking time, start preheating the oven to 450* and stick the baking stone inside it. Don't forget to add the broiler pan on another rack. After the baguettes have rose for 30 minutes, dust with a little flour and grab a pair of kitchen shears. Hold them at a 45* angle to cut from the top of the dough, down to within 1/4-inch of the bottom. 

Pull each piece to the side after cutting, alternating sides. 

Place the wheat stalk loaves on the baking stone and in the oven. Pour 1 cup of hot tap water into the broiler pan. Bake for 25 minutes or until the loaves are a deep brown and crisp.

Cool the loaves before you start breaking off the wheat stalk pieces, or if you can't wait, smother with butter and eat hot!

Enjoy!

Ashleigh

Copy, Paste, and Print for the recipe below:

Pain d'Epi (Wheat Stalk Bread)

(prairiegalcookin.blogspot.com)

This is another great recipe from the Artisan Bread in Five Minutes cookbook. It uses the basic dough recipe we made for the Baule Bread and you'll follow the same instructions for it right up to leaving it in the fridge overnight. So the only thing I need to show you is how to make it on baking day!

You'll need:

Dough from Baule Bread recipe, using the same methods to make it. 

Whole wheat flour, for dusting

- After it's sat overnight in the fridge, dust a work surface with whole wheat flour. Pluck a 1-pound (grapefruit size) piece of dough and shape it into a ball. After making a ball, roll it back and forth between your palms to shape it into a baguette. Allow it to rest on the floured surface for 30 minutes.

- Twenty minutes before baking time, start preheating the oven to 450* and stick the baking stone inside it. Don't forget to add the broiler pan on another rack. After the baguettes have rose for 30 minutes, dust with a little flour and grab a pair of kitchen shears. Hold them at a 45* angle to cut from the top of the dough, down to within 1/4-inch of the bottom. 

- Pull each piece to the side after cutting, alternating sides. 

- Place the wheat stalk loaves on the baking stone and in the oven. Pour 1 cup of hot tap water into the broiler pan. Bake for 25 minutes or until the loaves are a deep brown and crisp.

- Cool the loaves before you start breaking off the wheat stalk pieces, or if you can't wait, smother with butter and eat hot!

Enjoy!