pain d’épi

pain d’épi

using sourdough starter to make a sweet Farmhouse French dough

2 1/2 c bread flour

1/2 c bubbly starter

1 TBS sugar

3/4 tsp salt

1 egg

1 TBS butter

warm milk until dough forms ball (about 1 cup +)

(for a speedy dough - add 1/2 tsp conventional yeast)

mixer-knead 5min

rest covered 1+ hrs

stretch & fold

rest covered 1+ hrs

shape into long baguettes & cover lightly

last proof 1 hr+

using scissors, cut almost all the way through the baguette at a 45* angle top to bottom (see video for example)

keeping the baguette straight at its base, gently place each piece alternating towards right and left sides

brush with egg wash (1 egg white & 1 TBS water whisked together)

sprinkle with black and white sesame seeds

bake 350 about 25-30 min (or until desired brown)