Quick Answer
To shape a sourdough epi baguette, form a tight baguette, let it proof, then use scissors to cut angled segments that fan out like a wheat stalk before baking.
Why the Epi Shape Works
The epi (French for 'wheat stalk') shape isn't just decorative. Cutting the dough into segments increases the surface area, so each piece develops a crisp crust while the interior stays soft and airy. The pull-apart design also makes it ideal for sharing at the table.
Because the cuts expose more dough to the oven's heat, the epi bakes faster than a standard baguette. Watch the color carefully to avoid over-baking, especially if your dough is high in hydration.
Step-by-Step Epi Baguette Shaping
- Shape the baguette: After bulk fermentation, gently degas the dough and shape it into a tight baguette about 16 inches long. Place it on a parchment-lined baking sheet and let it proof until puffy but not fully doubled. If the dough resists stretching, let it rest for 10 minutes before continuing.
- Prepare the scissors: Use sharp kitchen scissors and lightly oil the blades to prevent sticking. Hold the scissors at a 45-degree angle to the dough. Test the scissors on a scrap piece of dough first to ensure a clean cut.
- Make the first cut: Starting about 1 inch from one end, make a deep cut into the dough at a 45-degree angle, cutting almost but not all the way through. This creates the first segment. The cut should be about 1 inch deep; if you cut too shallow, the segment won't fan out properly.
- Create the remaining segments: Continue making cuts at 1.5-inch intervals along the baguette. After each cut, gently lay the cut piece over to one side, alternating sides to create the wheat stalk pattern. Keep the base intact; if you cut all the way through, the loaf will separate during baking.
- Bake and monitor: Bake in a preheated oven (450°F/230°C) with steam for the first 10 minutes, then reduce to 425°F (220°C) and bake until deep golden brown, about 15-20 minutes total. Because the epi shape has more exposed surface, check for doneness 5 minutes earlier than you would for a standard baguette.
Product Fact
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Sourdough Epi Baguette: The Sourdough Epi Baguette from Kneads is a pull-apart baguette shaped to resemble a wheat stalk. If you're short on time, this ready-made option gives you the same wheat stalk presentation without the shaping and scoring work.
Sourdough Epi Baguette
