#1  
Old 12-03-2010, 03:06 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Playing with dough...

With the holiday season I decided to try once more to make epis that were aesthetically pleasing. And this time it worked. I thought I would share the images as some of you might be inspired to try this!

Just make your (or a) regular baguette dough and form baguettes as normal (though ideally these are a bit thinner than a baguette). Then take scissors and cut at a shallow angle almost through the bread and pull the "ears" to alternating sides. You can find instructions in many bread books and online.
Attached Thumbnails
Playing with dough...-epi-1-2-.jpg   Playing with dough...-epi-3-2-.jpg  
Reply With Quote
  #2  
Old 12-03-2010, 04:41 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: Playing with dough...

Just, Wow!
Reply With Quote
  #3  
Old 12-03-2010, 05:43 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: Playing with dough...

Where's the 'like' button?
Reply With Quote
  #4  
Old 12-04-2010, 06:43 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Playing with dough...

Hi TS/Tman!

Thanks for the kind words!

Epis are a bit trickier than they look. I haven't tried them for years because my earlier ones looked "awkward". But they are cool for a party. Pass a "stick" around and let people tear off a leaf instead of passing a bowl of rolls. The worst thing about these is that my stone is too short and therefore they are only about 15 inches long. Need a 30 inch oven and a 28 inch stone so they will be LOONNNGGGG!

I figured it was a good time of year to nudge some of you into giving them a try.

Thanks!
Jay
Reply With Quote
  #5  
Old 12-04-2010, 10:35 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Playing with dough...

nice points, Looks like you did a smash up job on your cutting. I'm more of a function over looks kinda' person so I've never given that a try. I'm kicking up the WFO this weekend so perhaps I will play with my dough as well. Dad is coming for a visit and wants to learn to make bread so that looks like a fun thing to do.

Are those sourdough? I don't use yeast much any more the sourdough is so much better.

Thanks for the fun idea,

Faith
Reply With Quote
  #6  
Old 12-04-2010, 10:46 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Playing with dough...

Hi Faith!

I fall in the taste over aesthetic crowd also. But...I was in an odd mood!

It isn't hard. Cut with the scissors about 30 degrees above horizontal and cut down so the points are within less than 1/4 inch - say 1/8th. And, this is almost the hardest, strive to make the cuts at equal spacings (my first one, long ago was cut too thick and then the problem was spacing... so I speak from experience!) (If the cuts are uneven it REALLY shows in the final bread!)

You will probably bake a few minutes less than normal because the bread has more surface area.

I did mine on parchment so I could simply slide the whole thing in the oven using a cookie sheet as a peel.

Good luck and let us know how it goes!
Jay
Reply With Quote
  #7  
Old 12-04-2010, 05:48 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Playing with dough...

Thanks Jay... or Longhorn just made the connection from TFL. Working on some dough tonight for tomorrow's bake. 40% W/W and Vermont sourdough tonight and 66% rye for the morning got the rye starter out late so I need another build

Thanks for the advice I'll give that a go on Tuesday and snap a picture of my first attempt.

Faith
Reply With Quote
  #8  
Old 12-05-2010, 08:40 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Playing with dough...

Hi Faith!

You "got" me! TFL is a great site... Lots of inspiration there!

Bake On!
Jay
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Interesting Dough Experiment heliman Pizza 27 03-16-2010 02:37 PM
TBird 20 QT vs KitcheAid ... some thoughts heliman Pizza 4 12-27-2009 04:53 AM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 03:55 PM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 09:42 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM


All times are GMT -7. The time now is 04:18 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC