How to Make Pain D’epi (Wheat Stalk Baguette)

Pain D’epi is a type of baguette. What sets it apart is the scoring method. The process of preparation is identical to that of a baguette up until the scoring part. While a baguette is slashed a few times across the top with a razor blade, epis are cut into segments using scissors. The unique scoring method creates more surface area which makes the bread super crusty. It’s a great accompaniment to a soup or a stew. 📖 Get the recipe ➡️ https://www.chainbaker.com/epi/ ---------------------------------------------------------------------------------- 🥨 Get early access to videos ⤵️ https://www.youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join ---------------------------------------------------------------------------------- 🌾 Buy me a bag of flour ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🥐 Learn all about bread making here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker