Pain d’epi

Pain d'epi - fresh out of the oven

Pain d’epi – fresh out of the oven

Or wheatstalk bread – because it looks like a wheat plant’s stalk. It’s a lovely looking, and super easy baguette recipe which takes a little over 2 hours in total, including proving and baking time. Originally from Lorraine Pascal’s book.

For one loaf you need:

  • 275g strong white flour
  • 2tsp dried yeast
  • 1tsp sea salt
  • 175ml warm water
  • 1tbsp olive oil


  • Put all the dry ingredients into a large mixing bowl (you can start the dried yeast first if you like: just pop it in a small bowl with some warmish water for a few minutes)
  • mix it all up, adding water slowly until it comes together, then add the tbsp of olive oil
  • knead the dough for about 10 minutes, until it’s nice and bouncy and elastic
  • form into a ball, then roll it into a long sausage shape
  • dust a baking sheet with flour and pop it on there
  • Cover with (lightly oiled) clingfilm, and put somewhere warm for an hour or so, until roughly doubled in size (got an airing cupboard? perfect!)
  • preheat the oven to 200-220C (your oven might be lying to you. Test it sometime with a probe thermometer to check)
  • Snip the sausage shaped baguette with scissors roughly every few inches, pushing the dough alternately left and right
  • Sprinkle with a bit of flour and sea salt. I added some sesame seeds too
  • Spray the inside of the oven with a plant sprayer (make sure it’s only had water in!) You can also put some water or ice cubes in a little bowl at the bottom of the oven. This helps with the “Oven spring”
  • Bake for about 25-30 minutes, or until the bottom of the loaf sounds hollow when you knock on it
  • Cool on a wire rack
  • rip a piece off whilst still warm, butter it and enjoy!

It’s really that easy. It looks “artisanal”, and it tastes really good. What’s not to like? This would be a great loaf to make with kids.

Some photos:

Pain d'epi - rolled into a sausage

Pain d’epi – rolled into a sausage

Pain d'epi - after provign for an hour or so

Pain d’epi – after provign for an hour or so

pain d'epi - broken

pain d’epi – broken

pain d'epi - crumb detail

pain d’epi – crumb detail

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s