Pain a l’Ancienne
My first attempt at Pain a l’Ancienne from Bread Bakers Apprentice.
This recipe was interesting and very different. Rather than two rises, you make the dough using ice cold water, put it in fridge overnight, take it out the next day, and then let it rise 2-3 hours. After that you shape it into six baguettes and slide them into the oven.
These were much better than my first baguettes. The crust was crunchy but thin and tender.
I need to work on my slashing technique The dough is very soft and wet when it goes into the oven, and needs deeper, more prominent slashes than what I gave it.
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Dave, I’m reading the same book, and I’m anxious to try the same bread… I think that will happen next weekend. I have learned that you can’t be afraid to cut the bread, just do it cleanly. The deeper cuts make more dramatic results!
I forgot to add… The bread still looks great!
Thanks, Curt. And the taste was great. This is the best bread yet.
these look absolutely to die for!
Beautiful bread!!! I found your site on “The Fresh Loaf”.
Best, Caroline
Wow! Those are gorgeous!