French Pain d’Epi

• 3 1/2 cups bread flour
• 1 1/4 cups water
• 1 1/4 tsp salt
• 1/4 tsp instant yeast

Steps

1. 1 In a large bowl, mix flour, salt, and yeast. Add water and mix until a shaggy dough forms.
2. 2 Knead the dough for 10 minutes until smooth and elastic.
3. 3 Cover and let rest for 1 hour.
4. 4 Shape the dough into a loaf and let rest for another 30 minutes.
5. 5 Preheat oven to 475°F with a baking stone or cast iron pot inside.
6. 6 Score the top of the loaf and bake for 25 minutes until golden and crusty.

Nutrition

Tips

• For a crispier crust, steam the oven by pouring hot water into a pan on the bottom rack.
• Let the dough rest longer in the fridge for deeper flavor.

Storage

Store in an airtight bag at room temperature for up to 2 days or freeze the loaf for up to a month. Reheat in a warm oven to restore crispness.

Serving Suggestions

• Perfect for hearty sandwiches or drizzled with olive oil and balsamic vinegar.
• Pairs beautifully with a bowl of French onion soup.

FAQ