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.
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!
Posted by: Bucky McOinkum's Barbecue | January 20, 2007 at 05:24 PM
I forgot to add... The bread still looks great!
Posted by: Bucky McOinkum's Barbecue | January 20, 2007 at 05:24 PM
Thanks, Curt. And the taste was great. This is the best bread yet.
Posted by: Dave | January 20, 2007 at 08:18 PM
these look absolutely to die for!
Posted by: Bea at La Tartine Gourmande | January 23, 2007 at 10:46 AM
Beautiful bread!!! I found your site on "The Fresh Loaf".
Best, Caroline
Posted by: Caroline | January 26, 2007 at 09:53 PM
Wow! Those are gorgeous!
Posted by: Amy | February 07, 2007 at 01:13 PM