feat(recipes): add Epis de Ble

Fixes #1289

docs/breads/epis-de-ble.md

@@ -0,0 +1,145 @@
+---
+comments: true
+tags:
+  - bread
+  - french
+  - fancy
+  - artisan
+---
+# Epis de Ble
+
+![Epis de Ble][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 3 | 19.43 hours |
+
+## :salt: Ingredients
+
+- :droplet: 0.5 cup (113 g) water
+- :microbe: 0.06 tsp active dry yeast or instant yeast
+- :ear_of_rice: 1 cup (120 g) unbleached all-purpose flour
+- :microbe: 1.5 tsp active dry yeast or instant yeast
+- :droplet: 1.13 cups (255 g) water
+- :ear_of_rice: 3.5 cups (420 g) unbleached all-purpose flour
+- :salt: 2 tsp table salt
+- :seedling: some seeds of choice
+- :droplet: 1.5 cups water
+
+## :cooking: Cookware
+
+- 1 bread machine
+- 1 stand mixer
+- 1 medium-sized bowl
+- 1 plastic wrap
+- 1 scissors
+- 1 sheet pan or pans
+- 1 cast iron pan
+- 1 baking stone
+- 1 baker's peel
+- 1 baking sheet
+- 1 rack
+
+## :pencil: Instructions
+
+### Step 1
+
+To make the preferment: Mix water (113 g, cool), active dry yeast or instant yeast and unbleached all-purpose flour (120
+g) together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The
+preferment should have expanded and become bubbly.
+
+### Step 2
+
+To make the dough: Mix and knead everything together — the preferment, active dry yeast or instant yeast, water (255
+g, lukewarm), unbleached all-purpose flour (420 g) and table salt — by hand, mixer or bread machine set on the dough
+cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
+
+### Step 3
+
+If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished
+dough should stick a bit at the bottom of the bowl.
+
+### Step 4
+
+Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.
+
+### Step 5
+
+Gently deflate the dough and fold its edges in to the center, then turn it over in the bowl before letting it rise for
+an additional 45 minutes, until it's noticeably puffy.
+
+### Step 6
+
+Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into 3 equal pieces. Cover with
+greased plastic wrap or your favorite reusable cover and let rest for 15 minutes; or for up to 1 hour, if that works
+better for your schedule.
+
+### Step 7
+
+To preshape the loaves: Working with one piece at a time, flatten the dough slightly. Fold it nearly (but not quite) in
+half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this
+whole process again; the dough should have started to elongate itself.
+
+### Step 8
+
+With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" épi de blé, so
+16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create
+the épi de blé's typical shape.
+
+### Step 9
+
+To shape the épi de blé: Hold a pair of scissors at a low angle at one end of the loaf and open the scissors so
+they're wider than the width of the bread. Make a swift, clean cut three-fourths of the way into the dough, moving the
+cut piece to one side of the loaf. Repeat the process 2" to 3" farther down the loaf, moving the newly cut piece to the
+opposite side of the loaf from the first. Continue doing this until you reach the other end of the loaf.
+
+### Step 10
+
+!!! note
+    The deeper you cut into the loaf, the more elegant (though fragile) your épi will be.
+
+### Step 11
+
+Repeat with the remaining pieces of dough to make a total of three shaped loaves.
+
+### Step 13
+
+To add the topping: Place the épis seam-side down onto a parchment-lined sheet pan or pans. (If you'll be baking on a
+stone, there's no need to place the parchment on a pan; leaving it on the counter is fine.) Spritz the loaves lightly
+with water and sprinkle generously with your seeds of choice (optional), if desired.
+
+### Step 14
+
+Cover the loaves with lightly greased plastic wrap or a reusable cover, and allow them to rise until they're slightly
+puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense
+than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to 1 hour
+at room temperature (about 68°F).
+
+### Step 15
+
+Toward the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the
+lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat water to a boil.
+
+### Step 16
+
+Once the épis have fully risen, load them into the oven. If using a baking stone, use a baker's peel (or the bottom
+side of a baking sheet) to transfer the loaves, parchment and all, onto the hot stone. Carefully pour the boiling water
+into the cast iron pan and quickly shut the oven door. The billowing steam created by the boiling water will help the
+épis rise and give them a lovely, shiny crust.
+
+### Step 17
+
+Bake the épis — on the pan or on a stone — for 24 minutes to 28 minutes, or until they're a very deep golden brown.
+Remove them from the oven and cool them on a rack.
+
+### Step 18
+
+Or, for the very crispiest loaves, turn off the oven, crack it open about 2", and allow the épis to cool completely in
+the oven, until both the bread and oven are at room temperature.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/epis-de-ble-recipe>
+
+[1]: <../assets/images/epis-de-ble.jpg>
+