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Epi bread is a French or artisan bread with a unique shape that creates a crunchy chain of sections. Look for a bakery that can make it well, with simple ingredients of flour, salt, yeast, and water. It may be hard to find, but many towns have a bakery that makes great French bread or supermarkets that produce unique types. Making it at home is also an option. The bread is best when fresh, so make sure it was cooked that morning.
Choosing the best Epi bread means choosing the best French bread or artisan bread from a bakery you like that can also make Epi bread. The main feature of epi breads is their unique shape, which cooks to create a crunchy chain of baguette-like sections that can be easily broken into small rolls. You’ll want to choose a bakery that knows how to get the ingredients right and knows how to cook epi pain properly. Any good bakery that has mastered the baguette will be able to create epi bread, so the big challenge may be finding a similar bakery in your area.
Not every town has a bakery that makes great French bread, but many do, and supermarkets often produce various unique types of French bread. In many cases, particularly outside of major cities, epi-based bread may be harder to find; however, if you can’t find it, you may be able to get your local baker to try making it. First, make sure you like the other breads he or she makes. Finding a baker who has perfected the unique properties of the baguette, which is made from very few ingredients, is a good first step to take when looking for the best Epi bread.
Like a baguette, Epi bread should contain only simple ingredients. To get the ideal taste, texture, and balance between a soft, fluffy inside and crunchy outside, it should contain only flour, salt, yeast, and water. Many recipes can be found online if you want to make your own, and in some places, this may be the only way to get any type of artisan bread. Finding the best flour and yeast is relatively simple: Make sure it’s pure and wholesome. The internet is a great resource for finding out how to make many types of French bread, including pain d’epi.
The pain d’epi shape, like the stalk of the wheat it’s named after, is made from wide and narrow sections of bread that create a uniquely elegant loaf. Sometimes during the holidays, bakers make wreaths out of bread. It’s a great shape to impress your friends at a dinner party; but aside from the fact that the shape is visually appealing, the many cuts and angles allow for more surface area on the bread, which splinters in the oven as it bakes. It’s very easy to peel off the hunks for serving.
Making the best Epi bread may be much easier than the potential challenge of finding it, but it should be widely available in most major cities. If you can do it, consult the internet and wait to experiment a bit. Baguettes and epi-based bread are best while still fresh, and that usually means same day. Make sure they were cooked that morning, or they will be less than ideal.
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