How to Make Pan d’epi Bread Like Bouchon Bakery

Bouchon Bakery is a pretty amazing place. Nestled in the town of Yountville in Napa Valley California. Yountville is a very small town with one main street lined with amazing restaurants, particularly lined with restaurants owned by Thomas Keller. Other TK establishments on the block at Ad-Hoc, Addendum, Bouchon, La Calenda, AND THE FRENCH freaking LAUNDRY.

If you are going just for the bakery, there is almost always a line. So be prepared for that. Just about everything I have had there is awesome, it’s a place to always stop by when you are there, unless the line is seriously out of hands, but still kind of worth it. There is something for just about everyone. I can’t wait to try more recipes from this book.

I am not a baker. Repeat, I am not a baker. But this still turned out pretty darn cool.

Cookbook – Bouchon Bakery

Ingredients –

Warm water – approx 115F – 1 1/2 cups
Active dry yeast – 1 teaspoon
All Purpose flour – 3 1/4 cups
Salt – 1 1/2 teaspoon flour
olive oil for greasing bowl

This recipe requires a little patience, but this has to be one of the cooler loaves around! Make sure to read the recipe all the way through and plan out your time, there are multiple breaks involved.

Step 1 – Activate Yeast

In a large bowl, whisk together the warm water and yeast, let sit for about 10 minutes, should be foamy

Step 2 – Dough starts to form

Start adding flour to the bowl. mix with a fork until dough is forming. It should look pretty ragged when fully mixed with the flour. No problem. Let side for about 15 minutes. Add salt and transfer to a lightly floured work surface and knead for 10 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in a warmish place. Let sit for 1 hour, dough should double in size.

Step 3 – Fold in the sides

Once dough has doubled, transfer to a lightly floured work space, and shape into a rectangle. Fold the longer sides towards the middle, and then the shorter sides in. Cover with plastic wrap, and let sit for another 30 minutes.

Step 4 – Make the ropes/stalks

Transfer dough to a lightly floured work surface, and cut 3 ropes that are ~14 inches each. All three should be as even as possible. Cover loosely with plastic wrap, and let sit for 45 minutes where it will almost double in size.

Step 5 – Oven prep

I know oven prep sounds weird and all, but it is critical here. Pre heat the oven to 475 F, fill a cast iron or large oven safe pan/dish with water and put in the oven. This creates steam and will help the bread rise and make a crisp crust.

Step 6 – Get the stalk ready

Place parchment paper on a bike sheet and flour. Transfer your ropes to the sheet. Here is the fun part of making the stalk. Start about 2 inches from the bottom of the rope and start making ~60 degree cuts into dough (I literally used scissors), leaving a little dough still attached to the stalk! Do not cut all the way through! Make another cut, and move that leaf to the other side, continue cutting and alternating the leaves all the way up the stalk.

When ready, place in the oven for 20-30 minutes depending on the size and oven. Bake until crisp. Enjoy with butter, olive oil, and salt.

And for the ratings –

Difficulty of ingredients to find – 3/5 stars – Probably a normal trip to the store
Perceived difficulty going into recipe – 4/5 stars – weird shaped bread, not sure this is going to go
Difficulty after recipe – 4/5 stars – Definitely took some effort in getting it right
Time taken – 5/5 stars – More than 4 hours
Taste – 4/5 stars – Amazing french style bread
Make again – 3/5 stars – On a special occasion