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.

Strikingly beautiful, épis de blé look like their namesake sheaves of wheat and have all the best qualities of a classic baguette: crispy crust, chewy interior, and an open crumb. These gorgeous loaves are a fantastic way to take your artisan bread-making skills to the next level.

May 27, 2016 · This French baguette bread is soft and chewy on the inside and crunchy on the outside! Pain d’epi is a type of artisan bread that’s shaped like a delicate stalk of wheat. It’s fun to make and try something new with a classic bread recipe.

Feb 22, 2008 · To form the Pain d’Epi, first make a baguette. To get a really nice shaped baguette, start by gently stretching the dough slightly into an oval. Next you want to fold the dough in thirds, like a letter.

May 16, 2024 · Epi bread is a classic and common artisan loaf, since it is easy to make and stylish to look at. Commonly, bakers use baguette dough to make epi loaves. A good quality baguette dough will create a bread with a thin, crackly crust and an airy, creamy crumb inside.

Mar 18, 2009 · Holding scissors at a 45º angle, cut a wheat sheaf (or “epi”) design into the loaves, alternating left and right. Start at the bottom of the sheaf pattern for the best result. Cut well into the loaves; they will rise and join together.

Dec 2, 2024 · Epi bread, also known as pain d’épi or wheat stalk bread, is a variation of a classic French baguette. Bakers shape epi bread to resemble a stalk of wheat, creating alternating, teardrop-shaped rolls that fan out down the loaf.

Feb 19, 2025 · Made to resemble the grains on a stalk of wheat, an epi-baguette is also known as a “wheat stalk” baguette. The recipe for this charming loaf begins with a poolish, which is a type of starter typically used in French baking and which uses equal parts flour and water by weight.

Sep 21, 2024 · Wheat stalk baguettes (pain d'épi or épi de blé in French) are beautiful pull-apart breads you can share over dinner. With more surface area from the cuts, these baguettes offer plenty of crispy, deep golden crust, along with an airy crumb and tasty fermentation flavors. Mix the ingredients in a bowl.

In the newest episode of Bread School, Martin and Arlo are making Épi de Blé, a beautiful decorative variation on our classic baguette recipe! Meant to evoke the shape of wheat, Épi de Blé is a "tear and share" bread that's easier than it looks and will impress any dinner table.