Pain d’epi or wheat stalk bread is a kind of French baguette. The process of making it is the same up until the scoring. Where a regular baguette gets slashed with a razor a few times diagonally, pain d’epi gets cut up with scissors. This makes it quite different. The...
Making baguettes is a skill. It takes time to get them right. Practice makes perfect. These are by no means perfect. Baguettes are not easy to make especially without a solid surface to bake them on. And with an oven that does not hold steam very well. Still, I...
