Wednesday, August 24, 2011

Pain a l'Ancienne

Pain a l'Ancienne involves mixing flour with ice cold water and then left in the refrigerator for a long period (8 - 48 hours) during the autolyse phase.  This long phase is meant to promote great flavor by allowing the starches to break down into sugars.  I followed the recipe that DonD provided on The Fresh Loaf. He recommends 24 hours in the fridge after adding salt and yeast.  I did it for 12 hours. Instead of using regular yeast, I used a quarter cup of a very active leaven from a Tartine Bread recipe.

It certainly works:

A very nice open crumb and an exceptional taste.  This one is a keeper. Many thanks DonD!

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