We made some more Baguette bread in class today. We did it in the "Epi" style. "The bread is a popular picnicking bread, since it consists of a series of yeast rolls which are interconnected to look like a stalk of wheat. As diners need chunks of bread, they call pull rolls off without making a mess of the loaf." "In French, epi is the word used to describe the flower of a wheat stalk. Since pain, roughly pronounced “pan,” means “bread” in French, epi bread may be listed as pain epi at many bakeries. Epi bread is a classic and common artisan loaf, since it is easy to make and stylish to look at."