Traditionally, Pain d’Epi is made from a classic french bread recipe. It is a baguette that is cut in a way that resembles a wheat stalk. Produces petite wheat stalk baguette loaves with crispy crust and airy interiors. Burgundian clay absorbs and retains heat evenly for gentle, uniform baking. Releases bread easily and will not chip, crack, craze or absorb odors or flavors. Designed for shaping, proofing, and baking in one vessel. Turns out two wheat stalk loaves.
For Cleaning & Care of the product with unglazed area, simply use dishwashing liquid, water, and a sponge – rinse well and air dry.
Dimensions: 15.5" x 9"
