Tuesday, June 16, 2009


I love baguettes, but I've made them quite a few times before so I thought I would try a different type of presentation - an epi. Epi is short for 'epi de ble' which translates to a 'sheaf of wheat'.

This baguette had a poolish preferment (a preferment is a type of fermentation which adds to the flavor of a bread, cuts down on the use of yeast and helps with time management). I do it mostly for flavor, and this is my favorite type of baguette.
I like the epi because you can rip of a kernel and eat it straight away or dip it in something tasty.

Again, from Hamelman.

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