pain d’épi
using sourdough starter to make a sweet Farmhouse French dough
2 1/2 c bread flour
1/2 c bubbly starter
1 TBS sugar
3/4 tsp salt
1 egg
1 TBS butter
warm milk until dough forms ball (about 1 cup +)
(for a speedy dough - add 1/2 tsp conventional yeast)
mixer-knead 5min
rest covered 1+ hrs
stretch & fold
rest covered 1+ hrs
shape into long baguettes & cover lightly
last proof 1 hr+
using scissors, cut almost all the way through the baguette at a 45* angle top to bottom (see video for example)
keeping the baguette straight at its base, gently place each piece alternating towards right and left sides
brush with egg wash (1 egg white & 1 TBS water whisked together)
sprinkle with black and white sesame seeds
bake 350 about 25-30 min (or until desired brown)
