Pain D’epi is a type of baguette. What sets it apart is the scoring method. The process of preparation is identical to that of a baguette up until the scoring part. While a baguette is slashed a few times across the top with a razor blade, epis are cut into segments using scissors. The unique scoring method creates more surface area which makes the bread super crusty. It’s a great accompaniment to a soup or a stew.
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