The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pain á l'ancienne

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DrMomentum's picture
DrMomentum

pain á l'ancienne

After reading the recipe in "The Bread Baker's Apprentice" I finally got decent baguettes to come out of my oven. They even crackled as they were cooling! However, I sprayed the light bulb in my oven with water by mistake during the steaming phase, and it went "boom!" But it was worth it to finally get some success with this French bread.

Comments

apers's picture
apers

OMG those look so good

April

DrMomentum's picture
DrMomentum

Thanks, April. I've been baking bread on and off for many years now (mostly pizza, focaccia and Lebanese mnaeesh) and this is the first time I've had any success with a French style of bread.

Now I need to get up my courage and dive into sourdough.

-JP

scott lynch's picture
scott lynch

those look amazing.  Based on my experiences over the last few years, it's much harder to get baguettes that nice than to master sourdough.  Nice work.

Paddyscake's picture
Paddyscake

Those look great..good for you! Try the sourdough, you'll be hooked

Jeffrey's picture
Jeffrey

Those do look good

crumb bum's picture
crumb bum

Those are without doubt the best looking anciennes I have ever seen.  I am hoping the Dr. can fix what ails my anciennes.  I was just curious, do you follow the recipie exactly as in BBA?  I have found that if I don't give it 3 or 4 folds I get, for lack of a better word, goop.  I noticed you were even able to slash yours.  I made this bread Sat. folded 4 times and had better luck although it took a long time to warm up.  The flavor and reddish crust put this bread  at another level in my opinion.

Thanks Da Crumb Bum    

jen's picture
jen

i made ancienne baguettes for the second time this week and they just didn't turn out so well (dusty un-carmelized on the outside, sandwich bread crumb on the inside).  I was wondering- when do you do your turns?  Also, what kitchenaid speed do you think is best to mix on?

pain a l'inferieure

edh's picture
edh

I just made ancienne for the first time and was a bit disappointed, too. Very nice taste, but very flat, sort of long skinny ciabatta. My son was clearly trying hard not to laugh...

Crumb bum; when do you fold? After it's got up to room temp and resumed fermentation? It's a seriously goopy dough, that's for sure!

thanks,

edh

SDbaker's picture
SDbaker

The author says slashing may be difficult, and not required since it is a relatively slack dough.  I tried serrated knife and lame..very hard to do.  Taste was great, didn't get a good crust however.

SDbaker 

 

crumb bum's picture
crumb bum

Hey Edh

I take it out of the fridge and let it warm up for an hour or so untouched.  I then start folding every 45 min or so.  I have tried not folding at all.  The bread this made would be great if you knew of people trapped in a room in which there was a 3/4 crack between the door and floor if you know what I mean.  I have given it a few folds while it was cooling in fridge.  By the time it warmed up though it felt as though it had never been folded.  Folding after it comes out of the fridge helps in warming up the dough a little quicker as well.  I have never in my baking life gotten this to turn out as baguettes.  I have had my best luck with a ciabatta shape.  Hope this helps.

Da Crumb Bum

edh's picture
edh

Crumb bum,

Thanks, that does help. I was getting kind of nervous because a certain small someone has been noodging at me to make it again, and it was so depressing the first time. I'll give it another shot soon.

edh

jaydean2's picture
jaydean2

Why do you add 1 TBLS of rye flour--what does it do?  Thanks, Jay 

Paddyscake's picture
Paddyscake

will give a little depth of flavor

Jamila's picture
Jamila

Those are beautiful.

 

I have never been able to make baguettes, no matter how many times I have tried. Maybe you could forward me that recipe, who knows, great baguettes might happen one day from my kitchen! :-)

JuneHawk's picture
JuneHawk

I know I'm WAY late but its funny you should mention you cracked the oven lightbulb.  I did the exact same thing with the exact same recipe!  Too funny.   Your baguettes look way better than mine though!

 

June 

mlasser's picture
mlasser

I'm in Denver and usually a small addition of flour and reduction in yeast fixes my breads but I tried the BBA Pain Ancienne and even in the fridge the dough tripled in volume overnight.  I think it probably overproofed even in the fridge.  Any suggestions other than to further reduce yeast?

lacuisinehelene's picture
lacuisinehelene

WOW! My pâte fermentée is done. Tomorrow I'm baking my baguettes. I hope they come out as beautiful as yours.

BabyBlue's picture
BabyBlue

hmmm... 


I just mixed up the Pain a L'ancienne and have it in the refrigerator.  I am not as optimistic as I was say 15 minutes ago before I read this thread....  I'll let you know how it goes.  My dough was rather stiff though, not goop at all.  I had to add a few tablespoons of water in the mixer to get it to stick  to the bottom.  I am using organic flour, 10 oz of which are fresh milled red fife.

BabyBlue's picture
BabyBlue

So I have made pain a l'ancienne twice now, once with the red fife which was great, and today just straight unbleached white.  WOW!  What an awesome bread!  And the holes are huge!  It looks like bubbly swiss cheese when you cut it open!  I love it!


I would post pictures but haven't figured out how to do that on this site...


Therese