Epi de Ble

By The Canadian Living Test Kitchen

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Épi de Blé
Photography by Edward Pond

This recipe makes 2 loaves, 8 servings per loaf servings

Nutritional Info
Per serving: about	-
cal	100100 cal
pro	3 g3g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	146 mg146mg sodium
% RDI:	-
iron	99 iron
folate	2727 folate

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Épi, or épi de blé, is a baguette that resembles a sheaf of wheat, which is traditionally served during harvesttime. To get the flavourful dough, a starter ferments for 18 hours ahead of time.

Ingredients

Starter:
1/4 tsp active dry yeast 1/4 1/4tsp tspactive dry yeast
3/4 cup room-temperature water 3/4 3/4cup cuproom-temperature water
1 cup all-purpose flour 1 1cup cupall-purpose flour
Dough:
1/2 cup warm water 1/2 1/2cup cupwarm water
1/2 tsp active dry yeast 1/2 1/2tsp tspactive dry yeast
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1-1/2 tsp sea salt 1-1/2 1-1/2tsp tspsea salt

Preparation

1- Starter: Eighteen hours ahead, in large bowl, sprinkle yeast over water; let stand for 1 minute. Stir in flour until smooth and slightly elastic, about 2 minutes. Scrape down side of bowl. Cover with plastic wrap; set aside for at least 18 hours or for up to 24 hours.

2- Dough: Mix water and yeast into starter dough until broken up and slightly foaming, about 2 minutes. Stir in flour and salt to form ragged soft dough. Transfer to well-floured surface. Knead until smooth and elastic, about 6 minutes. Shape into ball.

3- Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk and indentation remains after pressing finger into dough, about 1-1/2 hours.

4- Punch down dough; divide in half and knead into balls. Cover with plastic wrap and let rest for 15 minutes.

5- Press balls to flatten; roll up into logs. Roll each until 15 inches (38 cm) long. Place on lightly floured tea towel, pleating towel between loaves. Cover with greased plastic wrap; let rise until doubled in bulk, 45 to 60 minutes.

6- Place loaves, 3 inches (8 cm) apart, on large flour-dusted baking sheet. Starting 2 inches (5 cm) from end and using sharp scissors at 45-degree angle, make 1 cut three-quarters of the way through loaf. Turn cut section to right. Repeat 6 more times, cutting 2 inches (5 cm) apart and turning each piece to alternate side to resemble wheat sheaf.

7- Place in 450°F (230°C) oven. With spritzer bottle filled with cold water, spray wall and floor of oven (avoid oven lightbulb) until steam fills oven, about 10 seconds. Immediately close oven door. Repeat spraying in 3 minutes. Bake loaves until golden and hollow sounding when tapped on bottoms, about 20 minutes in conventional oven, 14 minutes in convection oven. Let cool on rack.

Additional information : Tip:
To test for doneness, an instant-read thermometer should register 200°F (100°C) when inserted into centre of bread.

Variation
Classic Baguette: Omit cutting with scissors. Using sharp knife, score loaf 7 times diagonally, 2 inches (5 cm) apart, along top of loaf.

Source : Canadian Living Magazine: October 2009