One thing I really struggle with when baking bread is the shaping of it. You may remember my previous attempt at an epi, which turned out looking like a stegosaurus.
This time, I was trying to emulate the beautiful and famous petit epi from Alain Ducasse au Plaza Athénée in Paris. Long, elegant and pointed at the ends.
This is how it turned out. Short, stubby and pointed at the ends. Fail.
