How to Make Epi Bread (Wheat Stalk Bread)

This rustic looking loaf is called epi bread or wheat stalk bread. Individual rolls can be broken off for easy passing around the table, perfect to serve with any holiday meal.

OVERVIEW

• Skill Level: Advanced
• Techniques Used: Pre-Ferment (Poolish), Stretch & Fold Method for Bread Making

Have you ever heard of epi bread, pain d’epi, or wheat stalk bread? Epi bread is a French baguette that has been shaped to resemble a wheat stalk. The cuts made into the dough result in a perfectly shareable pull-apart bread.

This rustic bread looks so beautiful on a dinner table and is perfect for sharing during the holidays.

What makes epi bread so special?

• Epi bread is an impressive addition to any gathering and can almost be a centerpiece all on its own.
• This artisan-style bread is a popular picnic staple in France. Individual yeast rolls can be torn off and passed around without crumbling the rest of the loaf.
• The wheat stalk resemblance of this loaf makes it even more special than a classic baguette shape.

How to Make Epi Bread

Epi bread is essentially a French baguette that is shaped to look like a wheat stalk.

MIX THE POOLISH

This recipe utilizes a poolish, which is a French pre-ferment that has a high ratio of water to flour. The advantage of adding a poolish to the dough is that it greatly improves the flavor and texture of the dough. Mix the poolish together at least 6 hours (and up to 10 hours) before making the dough. I recommend making the poolish the night before making the bread. 

MIX THE DOUGH

After the poolish has fermented, combine it with the rest of the dough ingredients. Epi bread is a lean dough, meaning it only contains 4 ingredients: water, flour, yeast, and salt.

Start by stirring all of the ingredients together. Once it becomes difficult to stir, go in with a clean hand and start squeezing and massaging the dough all over until all of the flour is hydrated. It will seem like there isn’t enough water at first, but be patient – the dough will come together. Do not add more flour or water. At this point, the dough will look shaggy – do not knead it after all of the flour is hydrated. 

THE STRETCH & FOLD

Epi dough is a very wet (high hydration) dough. Because of this, we do not knead the dough (as we do with many other bread doughs). Instead, the dough slowly ferments with a series of brief stretch and folds.

The stretch and fold technique serves three purposes: re-distributes heat within the dough, puts yeast back in contact with its food source, and layers the gluten to build the gluten structure within the dough.

The dough will ferment for 2 hours total, with 3 rounds of brief stretch and folds every 30 minutes. To stretch and fold the dough, lightly dampen your fingers (to avoid dough sticking to them) and pull up on the side of the dough and fold it back down on itself. Turn the bowl 90° and repeat. Do this until you have stretched and folded all 4 sides of the dough. Turn the dough over, cover, and allow it to ferment for 30 more minutes until the next round.

PREPARE THE OVEN

For epi bread, you’ll need a surface to bake the loaves on (a baking stone or baking steel) as well as a surface to create steam. If you do not have a baking stone or baking steel, use a sheet pan turned upside down. Position the baking surface on the middle rack of your oven.

To create steam in the oven, preheat a cast iron pan, roasting pan, or other oven-proof skillet on the very bottom rack. The skillet should be so hot that when you throw ice cubes into it, they immediately start evaporating and create steam. Steam helps with oven spring and the texture of the bread.

Preheat the oven (with the baking surface and skillet inside) for at least 30 minutes before baking so that every part of it is extremely hot.

PRE-SHAPE AND REST THE DOUGH

After the dough has fermented, divide the dough into two equal pieces. Next, pre-shape the dough. Pre-shaping the dough starts creating tension in the dough so that it rises up instead of spreading out while it bakes.

To pre-shape the dough (working one half of dough at a time), pat the dough into a rectangle and pull out on the short sides. Bring the short sides into the center and press with your fingertips to seal. Then bring the long ends into the center and press to seal. Allow the dough to rest for 10 minutes to let the gluten relax before the final shaping.

SHAPE THE DOUGH

After the dough has rested, shape the dough by folding down on the long sides and sealing in the center several times until a tight log forms. Keep your fingers damp while doing this to prevent the dough from sticking.

With the seam side down, roll each log of dough into 14 inch (35 cm) long loaves. Transfer the shaped loaves, seam side down, to a lightly floured lint-free cloth or baker’s couche to rest. Push the cloth up and around each loaf to create folds that will help the dough hold its shape.

LET THE DOUGH RISE

Cover the dough and let rise until about doubled in size. This should take about 45 minutes.

TRANSFER & CUT STALKS

Once the dough has risen, transfer the loaves onto a parchment lined pizza peel, flat un-rimmed baking sheet, or sheet pan turned upside down. This way, you can slide the parchment right onto the hot baking surface.

To transfer the dough, use a baguette board or a small cutting board. I have a small wooden cutting board that I use. Working one loaf at a time, flip the loaf onto the board by pulling up on the towel and flipping it back onto the parchment paper.

Use a clean pair of scissors to cut the dough, starting at the bottom and working your way up. At a 45° angle, cut a piece of the dough about ¾ the way through and lay it to one side. Continue cutting pieces in the dough laying each piece to the opposite side of the one before it. Make sure you do not cut all the way through.

Each cut piece of dough will become an individual roll that can be broken off from the loaf. For larger rolls, aim for about 7-8 pieces per loaf. For smaller rolls, aim for about 10-12 pieces per loaf. Repeat the cutting process for the second loaf.

BAKE THE EPI BREAD

Fill a bowl with about 2 cups of ice cubes and set it near the oven. You will need to work quickly and carefully.

Open the oven and slide the parchment with the loaves onto the preheated surface. Pour the ice cubes into the hot skillet and quickly close the oven door. Bake until they are golden brown and sound hollow when tapped.

Let the wheat stalks cool on wire racks slightly before serving. As with all fresh bread, these loaves are definitely best enjoyed fresh.

FAQ

Why is it called Epi Bread?

In French, “Epi” means wheat stalk. While some people think the loaf looks like a tree, it was originally meant to resemble an ear of wheat.

Can I use active dry yeast instead of instant yeast?

I prefer to use instant yeast (also known as quick-rise or rapid rise yeast) for epi bread because it increases oven spring and creates a beautiful texture. However, you can also use active dry yeast with a longer fermentation period – see the notes at the bottom of the recipe.

HOW TO STORE EPI BREAD

Room Temperature: Fresh bread is best enjoyed on the same day it is baked. If you do have leftover epi bread, wrap it tightly in foil and store it at room temperature for up to 2 days.

Freezer: Let the baked epi bread cool completely, then place in a zipper freezer bag and freeze for up to 3 months. If necessary, cut the loaf to fit in the bag. To refresh the frozen loaf, wrap it in aluminum foil and place into the oven at 400°F / 205°C for 6 – 8 minutes until warmed through.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this tutorial, you might like to try these other homemade bread recipes.

• French Baguette
• Authentic Ciabatta Bread
• Easy No-Knead Focaccia Bread