This pretty wheat shaped bread is cut in a way that allow for lots of surface area which gives it a great crust.
- Yields: 1 |
- Difficulty: easy
- Prep Time : 3:0 hours |
- Cook Time : 0 mins
1 C (250 ml) cake flour
1 Tbsp (15 ml) wholemeal rye
½ tsp (2,5 ml) salt
½ packet (2 g) instant yeast
3 Tbsp (45 ml) tepid water
3 Tbsp (45 ml) beer
Add the flours, salt and yeast to the bowl of a stand mixer. Add the water and beer. Using the dough hook attachment, mix the dough for 10 minutes at medium speed.
Grease a bowl and place the dough inside, cover with cling wrap and place in a warm part of the kitchen for 1 hour (not in direct sunlight). Knock down the dough and fold it over itself. Place it back into the bowl and allow to rest for another hour.
To shape the Pain d’Epi roll out the dough and shape it into a baguette shape, let it rest for another 10-15 minutes.
With a pair of kitchen scissors cut the dough at one end at a 45-degree angle, ensuring that you do not cut all the way through, then twist and lay the cut piece to the side. Continue to cut in this manner until you’ve reached the other end
Prove for a further 30-40 minutes or until the bread has doubled in size.
Preheat the oven to 230 ºC and bake for ±30min or until the bread is a dark amber colour. Remove from the oven and place on a cool rack to cool before serving.