The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Épis de Blé

CalBeachBaker's picture

Épis de Blé

Today's bake: Épis de Blé

Source: King Arthur Test Kitchen - Martin Philip

Note(s):Doubled recipe.

This bread is made from King Arthur All-Purpose Flour .

All baked on a baking steel with a steam pan and 500ml boiling water.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.

Tasting Notes

Crumb: Sweet/Dairy - Milk

Crust: Toasty - Malty

Grain Character: Simple - Dry Yeast

This is a really nice bread which I will be making again hopefully developing the airy crumb I'd expect from this type of bread.

Recipe and Process are below for those that are interested.







Rock's picture

Those are beautifully done!


CalBeachBaker's picture

Thanks Dave - they were kinda fun to score/cut.


Benito's picture

I find epi so pretty to look at and your’s look excellent Tony.  If you love crust this is the bread for you.


CalBeachBaker's picture

Thanks Benny. Crunchy and crusty was the special request.