| 140 g | sunchokes |
| 550 g | flour |
| 10 g | active dry yeast |
| 390 ml | water |
| 50 g | whole-wheat flour |
| 12 g | salt |
| butter (for serving) |
Combine some of the flour, yeast, and water in a bowl and let sit for at least 2 hrs. at room temperature.
While the batter rests, wash the sunchokes and boil in a large pot of salted water. Peel and use a fork to gently mash.
Add remaining yeast and water to the batter. Then add mashed sunchoke, remaining flours, and salt. On a floured work surface, knead dough and form the pain d’epi. Transfer to a parchment-lined baking sheet and let rise for at least 1.5 hrs.
Preheat oven to 220°C/430°F. Use scissors to cut baguettes and create the “wheat stalk” shape. Transfer to the oven and bake for approx. 30 min. Serve with butter and enjoy!
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