Épis de Blé
Today's bake: Épis de Blé
Source: King Arthur Test Kitchen - Martin Philip
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.
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.
Those are beautifully done!
Thanks Dave - they were kinda fun to score/cut.
I find epi so pretty to look at and your’s look excellent Tony. If you love crust this is the bread for you.
Thanks Benny. Crunchy and crusty was the special request.