This go round I tried a recipe from my newest bread book acquisition, The Bread Baker's Apprentice. The bread is called Pain à l'Ancienne or as someone translated last night. "old ass bread."
Many folks on the net were raving about how good this bread is. I gotta admit, I had my doubts because of the minimal kneading that's required (it's a fairly easy bread to make) but the trick that makes it so good is an overnight fermentation that allows the sugars to slowly develop which provides for great flavor and caramelization of the crust.
The recipe didn't disappoint, this is one of the better breads I've made since I started this little adventure. It's definitely a keeper...
1 comment:
I agree, this was great for dinner and for breakfast the next day!
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