Épis de Blé

Today's bake: Épis de Blé

Source: King Arthur Test Kitchen - Martin Philip

Note(s):Doubled recipe.

This bread is made from King Arthur All-Purpose Flour .

All baked on a baking steel with a steam pan and 500ml boiling water.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.

Tasting Notes

Crumb: Sweet/Dairy - Milk

Crust: Toasty - Malty

Grain Character: Simple - Dry Yeast

This is a really nice bread which I will be making again hopefully developing the airy crumb I'd expect from this type of bread.

Recipe and Process are below for those that are interested.

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