Comments on: Pain de Campagne

By: AP269

AP269 — Tue, 05 Jan 2010 21:35:21 +0000

Wonderful épi. Mine turned out a little weird – I think because I made the cuts before the proofing instead of after. Yours looks GREAT!

By: Janice

Janice — Fri, 06 Nov 2009 16:34:54 +0000

Thank you, Daniel, what a huge compliment!

By: Daniel

Daniel — Fri, 06 Nov 2009 12:55:26 +0000

Amazing epi! It’s probably the best one I’ve ever seen, actually. The few number of cuts sort of lends it this magnificent simplicity. I can’t really describe it actually.

My bread was also a little dense, but it was incredibly crusty, so I could forgive it.

By: Janice

Janice — Tue, 03 Nov 2009 16:39:13 +0000

Cindy, I think we actually did have the same problem, we just did different things about it! I left mine in the oven long after the inside temp said it was done. I got the golden crust, but the bread was dry and hard. So it looked good, but wasn’t my favorite thing to eat.

By: Janice

Janice — Tue, 03 Nov 2009 16:34:18 +0000

Yes, Mags. I have no idea why using scissors on a sturdy dough like this is so much fun, but it definitely was! Maybe it’s that after all that slicing and scoring with a sharp knife, which sometimes tears the dough, the scissors made such a satisfyingly clean, crisp cut?

And thanks for the Happy Birthday!

By: Cindy

Cindy — Tue, 03 Nov 2009 14:25:44 +0000

Wow, I’m very impressed with your scissor skills. I had the opposite problem to you. My bread registered done with the instant read thermometer well before it was golden brown. I took it out but felt let down that I didn’t achieve that amazing golden hue on the crust.

By: mags

mags — Tue, 03 Nov 2009 03:36:37 +0000

What a beautiful epi Janice! (wasn’t it fun snipping it?)

And happy birthday!