The pain d’epi is a style of French artisanal bread shaped to resemble a stalk of wheat. The literal translation is “bread of the ear” referencing the ear of a grain plant. A traditional white baguette with a crisp crust and light open crumb.
Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt