February 17, 2008 - 8:58am
pain a l ancienne
HI...Tonight I'd like to mix-up Reinhart's (BBA) pain a l ancienne, but I won't have time to finish it tomorrow or maybe not even till Wednesday evening...is that OK? Or will it change or affect it in some way?
Thanks! Beth
Share
The dough will just continue to ferment. If you look at the grace notes on page 194, you'll see that the l'ancienne dough can be used as pizza dough and held in the refrigerator for up to three days.
I love this bread and discovered that my cold garage is a perfect place to stash the baguettes while the first three are baking (my stone can handle only three at a time). I just slide the pan into a plastic bag and set it on top of my car.
HI, LindyD...I forged ahead & mixed the dough late yesterday afternoon, (even without an answer...), I'm learning so much about breadbaking, from this site and the books I've been reading...it's so fascinating...thanks for your answer, I went back & read where you said & sure enough, there's my answer, I need to pay more attention! Thanks for taking the time to answer anyway...take care! Beth
I have left this dough in the fridge for 3 days and it worked out fine for both Baguettes and Pizza, in fact that's pretty much my normal method, I usually make a big batch of the dough and make pizza one day, baguettes the next and then one or the other on the third if there is still dough left. The dough is so wet that I can mix up a double batch in my plain old Kitchenaid mixer with no problems overloading it.
I just ate my 78th slice of this bread, it has an amazing flavor, it took a while to proof after removing from the frig, but then the oven spring was spectacular... I better try it one more time to make sure I like it...thanks for your answers! Beth
Thanks for suggesting this bread. Made my first batch this weekend and it was fabulous. My wife will agree that I am pretty critical about my bread - always looking for how to improve it, but this was great. I'd recommend it to anyone. Good luck!