BBA Pain l'Ancienne
I can't tell you how pleased I am to find a web site with fellow bread enthusiasts. So, I made the Pain l'Ancienne for the first time this week. I am in awe of this bread. It was fabulous! But with only two people in the house right now, six loaves at one time seemed excessive. So, I followed the instructions on page 194, paragraph marked 7, where you can put the strips back into the fridge to cook the next day.
The first day batch was amazing. I was transported back to France and began to sing "Frère Jacques." The second day loaves were flat with no lift or crumb. There was no singing.
Since my family isn't going to get bigger, I am pondering my options which does not include not making this bread again. I am thinking of completing step 1 and then dividing the dough into three equal parts. Each part gets its own bowl and goes straight into the refrigerator. Then I can pull the dough out daily, letting it come to room temperature and rise. Any thoughts on whether this will be successful? Or would it be better to divide the original recipe? [I use a KA mixer if that makes a difference.]
Thanks in advance for your thoughts.