Bread Story
This is the loaf that always gets people talking. Pain d'Épi means "wheat stalk," and with a few simple cuts before baking, this classic French bread transforms into a beautiful pull-apart centrepiece. Crisp, golden crust on the outside, soft airy crumb inside, and perfect for sharing straight from the table.
You’ll Need
Makes 1 large loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
1 tbsp olive oil
To Finish
Plain flour for dusting
Olive oil spray (optional)
Optional but Dangerous
Garlic butter
Brie
Camembert
Salted butter
Charcuterie board
Method
Combine the flour, yeast, sugar and sea salt in a large bowl.
Add the warm water and olive oil, mixing until a smooth dough forms.
Knead for 8–10 minutes until soft, smooth and elastic.
Cover and leave to rise for 1 hour, or until doubled in size.
Shape the dough into one long baguette-style loaf.
Place onto baking paper and leave to prove for another 30 minutes.
Using clean kitchen scissors, make deep cuts almost all the way through the loaf every 4–5cm, alternating each
section to the left and right to create the classic wheat stalk shape.
Dust lightly with flour.
Preheat the air fryer to 180°C.
Carefully place the loaf into the basket and air fry for 20–24 minutes, until deep golden brown with a crisp crust.
Transfer to a wire rack and allow to cool slightly before serving.