Pain d\'Epi and baguette

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Put 500g flour in a bowl and crumble the yeast into it. Add 2TL salt and 350ml lukewarm water. Knead into the dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 1 hour.

2. 2

   For the Pains d Epi, cut the dough into quarters and roll into 20cm long sticks on a floured work surface. For the baguettes, divide the dough into thirds and roll into 30cm long sticks. Place on a baking tray lined with baking paper.

3. 3

   Let it go again for about 45 minutes.

4. 4

   Preheat oven (electric cooker: 225°C/ circulating air: 200°C/gas: see manufacturer). Cut the dough sticks for the Pains d Epi with a kitchen weight from above every 3cm diagonally. Pull the top of the dough alternately to the right and left.

5. 5

   Cut the baguettes diagonally at regular intervals. Push the tray onto the middle insertion bar. Place some ice cubes in an ovenproof dish on a rack underneath in the oven. Bake Pains d Epi for 10-20 minutes and the baguettes for 15-18 minutes.

Nutrition Facts

KCAL
150 kcal

CARBS
49 g

FATS
2 g

PROTEINS
13 g