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Sea Salt and Olive Oil Pain d’Epi

You will be amazed to find how easy it is to make this fabulous baguette, especially if you have a stand mixer — the dough hook does all the work for you! We promise your kitchen will smell like the inside of a Parisian boulangerie and, in our world at least, there are few more divine scents! Seriously, this is not hard. Give it a go and enjoy with soft butter or cheese.

Sea Salt and Olive Oil Pain d’Epi

2 cups bread flour
1 scant tsp. sea salt
2 tsp. rapid rise yeast
½-¾ cup warm water
1 tbs. olive oil

Put the flour, sea salt, and yeast in a large bowl. Using a wooden spoon, add enough water until the dough just comes together.

Transfer to a floured surface and knead until smooth, about 10 minutes, or knead in a stand mixer using a dough hook for 8-10 minutes. You will know when the dough is ready by making a dent with your finger. If the dent pops back out, the dough is ready. Form it into a long and thin baguette shape. Transfer to a floured baking sheet. Cover tightly with lightly oiled plastic wrap. Put in a warm place until the dough doubles is size, about one hour.

Heat the oven to 400°F.

Uncover the bread and sprinkle with some flour. Place lengthwise and, starting 4″ from the furthest end, make a 45° angle cut, leaving a bit attached at the bottom. Take that piece and place it to the right. Make another snip about 4″ down and place it to the left. Continue to the end of the bread. Sprinkle the top with flour and sea salt.

Spray some water into your hot oven to create a steamy atmosphere (8-10 squirts) from a spray bottle. Bake the bread until it is golden brown and sounds hollow when you tap on the bottom, about 25 minutes.

One Comment Post a comment
  1. Reblogged this on Cooking Up a Storm With Miss Polly and commented:
    From the blog Good Food For Us comes this wonderful French artisan bread that’s very easy to make with fast rising yeast.

    Paulette Motzko

    May 25, 2015

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