Peter Reinhart's Pain a l'Ancienne: Amazing Outcome!
I made Pain a l'Ancienne bread from BBA and was amazed at the outcome. I had never worked with a cold fermentation process before. While it is a much wetter dough, the hands-on time in terms of kneading and manipulation is little-to-none compared to other dough recipes I've tried. I turned my Pain into ciabatta vs. a baguette (we are more likely to eat sammiches in this house). The finished bread had a moist crumb, but still had air pockets much like the ciabtta bread I'd made earlier. The taste was where I really noticed the difference: nutty, a bit sweet, and also a sour note as well with a chewy crust. We loved it! My blog shows my step-by-step of the dough through final baking. http://veganthyme.blogspot.com.