Pain d’Epi

5 from 5 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people


  • 590 g Spelt flour, type 1050
  • 400 g Warm water
  • 12 g Salt
  • 0,4 g Fresh yeast


  • Mix the flour with salt and make a well. Then dissolve the yeast in warm water and pour it into the well and dust with flour. Let stand until the yeast water bubbles up! Then knead everything well and let rise for at least 24 hours. Knead every 8 hours!
  • The next day, shape the dough into 3 portions and form 3 sticks in flour. Place on a baking sheet lined with baking paper! Then cut with a pair of scissors at a distance of approx. 3-4 cm so that they are still hanging on each other on the underside, see pictures. Immediately after the cut, place the cut pieces alternately to the right and left. So that an ear shape is created!
  • Now let the ears rise for another hour and sprinkle with flour!

Preheat the oven to top / bottom heat to 250 ° degrees!

  • Then put bread in the oven and bake for 5 minutes, then set to 230 ° degrees. Bake for another 15 minutes! Set to circulating air for the last 5 minutes! Briefly open the oven door so that the steam can come out! Then cool off and enjoy!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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