The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain a l'Ancienne

  • Pin It
JoeV's picture
JoeV

Pain a l'Ancienne

I made Reinhart's Pain a l'Ancienne from BBA, and it was magnificent. the cold fermentation adds a whole new dimension of flavor that is not with other breads. I'll be making this one again!


 



 


 

FaithHope's picture
FaithHope

Yum!  Looks good.  I use this for pizza crusts too, is so awesome!!