The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain a l'Ancienne

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JoeV's picture

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

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