This has become my favorite bread recipe.
It’s sour dough, 1/3 spelt flour and 2/3 white. There is about 1 1/4 C of sprouted spelt berries. I use a total of 900 grams of flour which allows 4 epis from the same batch as the boule. After dividing the dough, I shape the boule and drop it in the proofing bowl for the final rise. Then, using a floured counter, I roll out the epis into rolls, and place them on parchment paper on a cookie sheet. Spray with olive oil and sprinkle with wheat germ and salt (lightly on the salt). I found a slotted spoon worked well for sprinkling the roasted wheat germ. After about 1 - 1 1/2 hours of rise, I egg wash (I prefer egg and buttermilk for the wash) the epis and repeat the dusting with roasted wheat germ. Then using scissors, I cut and shape the epis and place them in a preheated (425°) oven for 20 minutes.
The internal temp of the epis should be about 205° when done. Take the epis out of the oven and allow to cool on an open rack. Usually by that time, the boule has almost completed it’s proofing rise and I preheat the clouche to 475° for 30 minutes and proceed with the regular boule preparation and baking. The only seasonings are a little salt, and the flavors are all natural grain flavors and delicious.
