Step 1/4
- 100 g flour
- 2 g active dry yeast
- 100 ml water
Combine some of the flour, yeast, and water in a bowl and let sit for at least 2 hrs. at room temperature.
Step 2/4
While the batter rests, wash the sunchokes and boil in a large pot of salted water. Peel and use a fork to gently mash.
Step 3/4
- 8 g active dry yeast
- 290 ml water
- 450 g flour
- 50 g whole-wheat flour
- 12 g salt
- parchment paper
- baking sheet
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.
Step 4/4
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!