How to Form Pain d’Epi (wheat stalk bread)
The classic wheat stalk shaped bread is impressive and somewhat intimidating, until you see how easy it is to make. I love the Pain d’Epi not only for its gorgeous appearance but because it is the crustiest loaf there is. All of those cuts and angles leave more surface to crisp in the oven. Something a little more sophisticated to serve with dinner than ordinary rolls but just as easy. Here’s how it’s done: Read More