Saturday, May 15, 2010

Pain a l'Ancienne: Baking Through the Bread Baker's Apprentice

This bread was a very tasty exploration into some new techniques. The dough is made with ice cold water, kneaded, then placed in the fridge to retard overnight. Like most rustic breads, the dough is very wet and sticky and so plenty of flour is needed to shape the final loaves. The end result is a wonderfully chewy loaf that has an absolutely amazing flavour for the relatively little amount of work that goes into making it.

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