Home » Forums » General Discussion and Recipe Exchange » Artisan Baking
Submitted by JoeV on 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!

 

 

 

‹ Pan de campagne Baking Stones | What rack: Bottom or Next up from bottom ›
Filed under:
user icon
Submitted by FaithHope on September 22, 2009 - 2:14pm.

Yum!  Looks good.  I use this

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

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.