Pain D'Epi

Directions

1. 1
   Dissolve yeast in 2/3 cup lukewarm water and set aside for 15 mins until frothy. Mix flour and 2 tsp salt in a bowl, add yeast liquid and 3/4 cup lukewarm water and knead until smooth and elastic. Transfer to a bowl, cover with plastic wrap and let proof in a warm place until doubled in size, around 45-60 mins.
2. 2
   Grease a large baking sheet. Divide dough into 4 pieces on a floured work surface. Cover and let rest for 5 mins. Shape each piece into a long thin, baguette and transfer to baking sheet. Cover loosely with a tea towel and let proof for 30-40 mins. Use scissors to snip the dough at intervals, pull the points of the cuts outwards along the length of each piece, alternating the direction to resemble wheat. Cover and let rest for 10 mins.
3. 3
   Preheat oven to 400°F. Position a roasting pan on the lowest oven shelf and fill with boiling water. Bake bread on middle shelf for about 20 mins until golden. Transfer to a wire rack to cool.