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Making Pain d'Épi

Let me show you how to make "pain d'épi de blé", a classic version of the French baguette which is shaped to look like a wheat stalk. It's a very impressive, beautiful looking loaf, and it's far easier to make than you might think. Recipe: 500g white bread flour 325g warm water 1tsp quick yeast 1tsp sea salt Method: Combine the ingredients by hand or in a stand mixer. Once mixed, cover the bowl with a tea towel and let the dough rest and rise for one hour. In warm weather, your dough may proof faster than in cool weather, so adjust times accordingly. Once it has doubled in size, it's ready. Shape into balls, with surface tension as shown, then set aside for 15 - 30 minutes, depending on how warm your kitchen is. Shape into baguettes, rest in proofing baskets, and set aside for a further 15 - 30 minutes, covered in a tea towel so that the dough doesn't dry out. Set your oven to 200C or 390F with a tray of water on the top shelf for humidity. Turn out your loaves onto a baking sheet, lined with parchment paper unless it is a non-stick tray. Cut and arrange the segments, as shown in the video. Bake for 25 - 30 minutes, until golden brown.