Sunday, January 9, 2011
Epi and Blogging Marathon
Epi is an wheat ear shaped crusty rolls which makes a good presentation in your table. We use French baguette dough as a starter for this recipe. In my French baguette I have used rye, when you are making one for this recipe, make without rye. This eye catchy loaf can be served with soup, salad or you can also use this for sandwich.
Preparation Time: 20 minutes+ rising time
Cooking Time: 20 minutes
Makes 2 loaves
Whole wheat flour- 150 g
Unbleached bread flour- 150 g
6- 10 hours Old French Baguette dough- 115 g
Warm water- 275 ml
Salt- 1 tsp
Olive oil- 2 tsp
Dried yeast- 2 tsp
Crumble the old dough in a large bowl, add the remaining ingredients along with water to make a smooth. Knead the dough for 5 to 10 minutes to make it smooth and elastic. Place the dough in a clean and oiled bowl, cover with a cling film. Allow it to rise in a warm place for 1 hour or until doubled in bulk.
Take the dough, punch the air back, cover the bowl and allow it to rise again for 1 hour or until doubled in bulk. Take the dough, punch the air back. Divide the dough into two equal balls. Stretch each ball in to a baguette shape, place it in a floured and pleated towel.
Cover the dough loosely and allow it to rise for 30 minutes, until it looks puffed up.
Preheat the oven to 230 degree Celsius. Take the dough, make cuts diagonally half way through the dough alternatively on both sides. Place a dish with boiling water in the bottom of the oven.
Bake the breads in the preheated oven for 20 minutes until it looks crusty and brown on top.
Serve the bread warm with soup and salad.
This bread goes to Yeastspotting, Bake- Off and Dish Name Starts With E.
I have also joined in Blogging Marathon along with Srivalli, Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema and Reva. It's going to be fun this whole month. For more details about the marathon check out Srivalli's Site.