Saturday, September 11, 2010

Epi











Playing with bread dough can be quite satisfying. Seeing the dough changes in every stage, and to the final result are just what I truly enjoy. Making this cute little Epi /  Wheat bread, has been all along in my list. They are many other ways to make this pretty little Epi......

11 comments:

Happy Flour said...

This look so cute. :)

Happy Homebaker said...

I love all the breads that you have been posting, you are a talented baker :)

I have wanted to try making Epi, but I am worried I am not able to get the crusty crust as I am not sure whether I can create enough steam in my small oven.

Honey boy said...

HHB,
Thanks ! Think we simply enjoy the process of bread making.....
You may wanna try mixing A small ratio of low protein flour to the bread flour in the recipe to create the French bread flour for the crusty effect? I read something like this in one of the books I have. For example, 250g of bread flour convert to 200g bread flour + 50g of cake flour. Hope this work for you. ;)

Happy Homebaker said...

Yes, I read about it, the proportion is 70% bread flour, 30% cake flour. I tried baking a simple baguette a couple of years back, although the crust is there, but the crumbs didn't have large holes, it was too compact for a good baguette, it was more like the 'jian tao roti' available at neighbourhood bakeries ;p

Honey boy said...

HHB,

Ya i know what you mean... I guess the really good ones are made with bakers who are very good and experience enough. Have you tried the one from Sun Moulin? It's the best I could find in Singapore so far.

Blessed Homemaker said...

I love this! I've always wanted to make Epi but like HHB, was worried if the crust will be crispy.

Happy Homebaker said...

No, I have not even visited Sun Moulin, or for that matter HV for the past 'donno how many years'! I have not tasted many things, eg macaroon, mochi bread, wassant, I am a complete culinary idiot ;p

Honey boy said...

Belssed Homemaker,

haha.... I must say my Epi is not quite up to standard too. The taste is there, but the crust is not the ideal one too. I will try again and again!! hehe.... This I should stick to the recipe from my previous post - Bagguete.

Honey boy said...

HHB,

If you happen to go to Scots Isetan, you may wanna just go down to their basement for their wonderful french bread. YOu will fall inlove too!

YOu one fantastic good baker and cook! Please don't say that!

Happy Homebaker said...

I have not even been to Ion! But, I will make it a point to go Borders this year end school holidays, so I will definitely drop by Isetan's bakery to 'window shop'. But I doubt I will buy any as the bread must be very expensive, I am a super cheapskate too!

Honey boy said...

HHB,

you will be very suprised to know the big big french loaves are selling at $2.20 with that kind of high quality, and it's using natural fermentation! Sounds like you are one super busy mummy!!

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