Pain d'Epi and baguette

Ingredients

Directions

1. 1

   Put 500 g flour in a bowl and crumble the yeast into it. Add 2 tsp salt and 350 ml 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'Épi, cut the dough into quarters and roll into 20 cm long sticks on a floured work surface. For the baguettes, divide the dough into thirds and roll into sticks of about 30 cm each. 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'Épi diagonally every 3 cm from the top with kitchen scissors. 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. Put some ice cubes in an ovenproof dish on a rack underneath into the oven. Bake the Pains d'Épi for 10-15 minutes and the baguettes for 15-18 minutes.