Wheat stalk bread (Pain d'epi) from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 41) by Jeff Hertzberg and Zoë François

  • bread flour
  • whole wheat flour
  • granulated yeast
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • omegabeth on November 16, 2014

    This is my go-to recipe from this book. I have not yet mastered the shaping, exactly, but this dough even in a batard/baguette shape is a wonderful social-with-cheese-and-salami bread.

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