Forming and Marking Breads: Baguette, Au Pain, and Epi

Jacques Pépin forms bread dough into perfect loaves.

Jacques Pépin forms bread dough into perfect loaves.

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The bread, the stuff of life. It's always fun to make bread. I like to use, if I can get it, usually organic bread flour. And you can see that this one has proofed. I mean, basically bread is flour, water, a dash of salt. You have to let it proof a couple of times. This one has been proofing. Then you break it down [BLANK_AUDIO] to deflate it. And use a bit of flour on this. [BLANK_AUDIO] [SOUND] And of course it can be shaped in any old way. It's a question of imagination and [SOUND], So I wanna cut a piece of dough for my baguette. Piece of dough for the [UNKNOWN]. [BLANK_AUDIO] Although one can be made into individual roll. [SOUND] So, what you want to do is to really try to tighten that dough, bring it back on itself a couple of time to make a seam underneath. [BLANK_AUDIO] [SOUND] Gonna put the dough to proof. [SOUND] You can even put a bit of corn meal underneath, which is a good idea for the crust underneath. [BLANK_AUDIO] If you wanna do an [INAUDIBLE] here on this one, we can cut it with a scissor You will go almost to the end of the bread and cut it like that to bring it on the side. Okay. And this of course has to proof before you can square it and put it into the oven. And very often I put something on top like this and let it proof for an hour, an hour and half before you put it into the often. Again, when the dough has risen a couple of times, you can bring it on itself like that to give it more body. Yeah. Turn it upside down. Or you can do it from the top. The seeds are already underneath. Prepare a large bread what we call the gold pie. The big bread. Which are fun what we do it at home. Again maybe a bit of a [BLANK_AUDIO] corn meal underneath This has body now. We put it there and it has to proof again. We'll cover it with something which fit, which will give space for it to inflate. And then, when it kind of doubled in volume, you can mark it and put it into the oven. When the dough was proofed again, it's ready to go into the oven. You can see this one, when I move it like this It's soft, it's nicely proofed. I like to put a little of flour on top of it. [SOUND] Even on this. [SOUND] Give it a country look. [SOUND] And then I use a serrated edge knife to cut through it. You know like three time here, you can see. And on the baguette, again, four or five time. Usually where one line finish the other one start. And when I put it into the oven, I spray a little bit of water In the oven to start the steam and start the crust, make a thicker, better crust. The bread is still hot from the oven here, but you see that a nice texture, it's aerated enough. And certainly the big bread here [NOISE] is really hard. [NOISE] And the way it should be, but again, it's very hot out of the oven. [NOISE] Oo. It's hot. [BLANK_AUDIO] I can't think of eating any meal without bread.
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Forming and Marking Breads: Baguette, Au Pain, and Epi


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