September 22, 2009 - 2:08pm
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!
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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!
Yum! Looks good. I use this for pizza crusts too, is so awesome!!