Here is my second attempt at epi. These two babies came from the same dough as the pizza. This is the best bread for soup eatin’. Baked them until they were just gold then took them out with the intention of reheating, when we want to eat them. One went to the freezer (with the soup stash) and the other met its calling for dinner. Worked a treat, crisped up beautifully. They’re not as pointy as richard’s but have more definition than the fati. The best part is the tearing off of the nubs, very rustic. Just have to make sure there is an even number… Long live the epi!