My very first epi.
I never knew what an epi was, let alone what one looked like, until I browsed the pages of the book Modern Cafe. The simple snips of scissors can transform a typical long and slender baguette into a beautiful wheat stalk shaped loaf known as an epi. Thank you, Francisco Migoya.
This was much more beautiful in person.
I did my best not to tamper with the dough much after the initial mixing-kneading process, taking care not to add too much flour or handle it rougher than necessary. I certainly wanted those air pockets and I'll be the first to admit that I've definitely beaten the best out of a dough.
Hole-riddled insides.
I have to say I'm pretty proud of this bread.
