How to Shape an Epi

1. In bread making, an épi is shaped like:

• a)  pearl barley.
• b)  a stalk of wheat.
• c)  a stalk of corn.

2. An épi must be cut _________ the dough has proofed.

• a)  before
• b)  after

3. An épi is cut at a _____ degree angle using scissors.

• a)  15
• b)  45
• c)  90

4. Cutting yeast dough with scissors after it has proofed is essentially the same as slashing it with a knife.

• a)  True
• b)  False

5. For the best results, an épi should be served and eaten straight from the oven.

• a)  True
• b)  False