Epi
This was my first attempt at anything more than rolls or sandwich loaves where I didn't make the dough in the bread machine, so maybe the crust is a little ragged. The recipe is from "Bread: Artisan Breads from Baguettes and Bagels to Foccacia and Brioche" by Eric Truille and Ursula Ferrigno. I'm working my way up to BBA. :D
I realized my cutting mistake *after* I cut the loaves- I cut into the dough sideways rather than from the top- so my wheat arms don't have that nice split on the top. Water in a broiler pan on the bottom rack of the with a combination of ice cubes and water, then removed after 10 minutes. I haven't tasted them yet, but I thought I'd share some pictures.
Tonight's dinner is pasta, so I wanted something nice to go with it.
I just tried a piece, and it's delicious- the crust is crispy and the inside is light and doughy the way it's supposed to me. Yay me, lol!
It's making me think I should get out my extra virgin olive oil and dip.
I got great advice in the thread linked below after trying my first epi. I'm proud to say that after multiple attempts, I have it looking just the way it should. I've even misted the top after cutting and added poppy seeds. It only gets better with subsequent attempts :) .
http://www.thefreshloaf.com/node/17205/first-pain-d039epi-critique-welcomed
Congrats on your first epi! And you find BBA recipe's daunting? This is the kind of thing that makes me nervous. Shaping is one of the baking skills that I need to work on the most.
Sounds like you are quite pleased with the results and that is the important thing. Yay, you! ;-)
Well, my shaping skills leave a lot to be desired, which is why they look more like antlers and not wheat heads. :D Oh well.
I still find BBA intimidating- testing the temperature of dough is something I find weird, but I used that baguette recipe instructions to modify the one from the recipe book I used. Instead of cutting the arms then letting it do it's final rise, I cut the arms (badly) right before putting them into bake. This way it formed a nice "skin" while rising but didn't on the cuts. I think that improves the crust's texture, but maybe not, what do I know?
The one BIG difference between BBA's recipe and the other one is BBA's has one long 2 hour rise, then shape and rise, "Bread"'s has 3 shorter rises- 1 1/2 hours, 45 minutes, 45 minutes- then shape and rise.
I rise my dough on a heating pad inside an extra large freezer bag set to low. So when I punch down the dough, I turn it over so the warmer bottom side is now at the top, cooler top side at the bottom. I've found my dough feels better and works better when I do that.
It really was good, and after dipping it in extra virgin olive oil, I realized I've been buying cr*ppy olive oil. :D
thank you for your kind words!
because your crusts look YUM!
I have not mustered the nerve to try this - but now I am wondering: what other sculptural motifs might be possible?
Thanks for showing these to me!
Epi for everyone! :D
I wish I could share these with all of you, but I'm sure the bread you all make is better than this!
As far as shapes go, in the Confessing of A French Baker by Peter Mayle, a bread Eiffel Tower won the highest award. Maybe for Father's Day.. :D
I'll be making these again, but this time cutting the dough the right way. ;)
I made another batch today, my daughters have been asking for it as they were on a week long school trip when I made it the first time. This time I cut it correctly, but got talking to my husband so I left the steam pan full of water in the oven for the whole bake time. The crust seems to be okay, though!
Wow, looks like quite an improvement in the shaping department. Nice job!
This time I actually read the directions. :|
Thank you! The next time I make it, I'll work the dough less to get more of an open crumb, this one was more "bready" than I wanted it to be.
Charm..I'm almost ready to give it a try!!
Very pretty...
Betty