Just in time to impress your friends and family with a lovely epi, or sheaf of wheat, loaf at a holiday dinner, I posted a step-by-step lesson in how to cut an epi. It is actually simple once you have seen it done and it offers a less common alternative to the dinner rolls we have been baking here this month.
6 comments:
That is so cool! And to think, before today, I had no idea what an Epi was.
Darby,
I love the way an epi looks, it's so 'I'm just back from the European bakery' and that's a good thing, right?
I thought I had my Thanksgiving roll recipe picked out, but now I'm consumed by desire to make an epi and that recipe won't work for this. Back to the drawing board...
I love this! I had seen these loaves at a local bakery a few years back and was impressed at how pretty they were. I never would have guessed they were so easy. I used the recipe from the rosemary rolls, but using bread flour and whole wheat graham flour and no rosemary (turns out my mom had extra, ah well.) I made a wreath shape with that loaf and a long epi with a baguette recipe I had found somewhere else. They were both a hit. Graham flour is a bit different than regular whole wheat flour, isn't it?
Thank you for the tutorial, I'm hooked on breadmaking now!
I'm sure I won't be the only one, but I have nominated you for the 2007 Food Blog Awards ... blog of the year category seemed the most appropriate - this has been the most fantastic learning tool - I've loved all the different ways of doing the same thing ... details on my blog if you don't know about these awards
And - THANKS FOR SHARING
Joanna
Ilove the smell of fresh bread and have finally started baking some of my own. Love going through all your posts. And maybe try my hand at some of them.
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