Epi Baguettes

Name: Epi Baguettes
Prep time: 25 min
Cook time: 25 min
Total time: 200 min
Ingredients: 3 grams yeast, instant or active ((1 teaspoon)); 340 grams warm water ((1½ cups)); 485 grams all purpose flour ((4 cups)); 9 grams sea salt ((1½ teaspoons)); 2 teaspoons Dried herbs ((optional))

Posted On 26 March 2023

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A pull-apart bread that I imagine would be great for eating baked brie and roasted garlic.

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Epi Baguettes

Made to look like wheat stalks, great tear-apart baguettes perfect for appetizers.

Prep Time25

Cook Time25

Rising Time2 30

Total Time3 20

Course: Bread

Servings: 3 baguettes

Ingredients

3 grams yeast, instant or active (1 teaspoon)
340 grams warm water (1½ cups)
485 grams all purpose flour (4 cups)
9 grams sea salt (1½ teaspoons)
2 teaspoons Dried herbs (optional)

Instructions

Making The Dough

Add water to the bowl of a stand mixer. If using instant yeast, proceed to the next step. If using active yeast, let it proof until foamy, 10-15 minutes.
With the mixer on low add the flour a bit at a time until about half has been added. Add salt. Keep adding dough until all has been added. Cover with a towel and let rest for 20 minutes.
Knead on low-medium (Kitchen Aid 2 or 3) about 10 minutes until smooth.
Rub a bowl with olive oil. Add dough, turn to coat, cover with a towel or plastic wrap, and let rise until doubled, ~45 minutes.
Flour a surface and pour dough out. Flatten into a rectangle. Fold the long sides toward the middle and press to seal. Fold the short sides toward the middle and seal. Place the dough back into the oiled bowl, cover with towel or plastic wrap, and let rest another 30 minutes.
Cover a baking sheet or two with parchment and liberally flour.
Put the dough onto a floured surface and cut into three (or four) pieces. (You can eyeball this or do it with a scale. For three they should be about 290 grams each piece.) Roll each piece into a 12-inch log. Place on flour-dusted, parchment-lined baking sheet. Cover and let rise until doubled, ~45 minutes.
About 20 minutes into this rise, heat oven to 450°F (245°C) (425°F Convection) and put a pan of warm/hot water on the lowest rack.

Cutting The Dough

Using clean, sharp kitchen scissors, about 2-inches from one end cut into the dough at about a 45° angle, almost all the way through to the bottom. Move this "leaf" to one side. 2-inches from that cut, repeat, but move that leaf to the other side. Continue through each log until 2-inches from the end.

Baking The Dough

Bake until browned, about 20-25 minutes.