The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rising time for pain l'ancienne

country-arts's picture

rising time for pain l'ancienne

Hi everyone, I teach bread-making classes, and have really enjoyed making Pain a L'Ancienne.  The flavor and texture is like nothing I've ever tasted.  How long have you found to be the best rising time after shaping/before baking for the biggest holes?  In Reinhart's book, he gives no rising time - it sounds like anytime after you shape the baguettes up to an hour later?  Let me know, any of you out there with experience.  Thanks & Kind regards 


mountaindog's picture

I've made it several times and it's always turned out really well for me, with nice big holes, when I've baked the strips immediately after cutting them and arranging them on my peel (on parchment). I have a large peel and large baking stone so I can fit the entire batch on it at once. I think the longer you let them sit, the more spread out and flat they will become, like ciabatta as he states in the book - which is OK if that is what you want. I like them better when you bake right away because they look more like a baguette and rise upward with oven spring - the dough is already proofed from being out of the fridge 3 or 4 hours, and as long as you don't degas it at all when pouring the dough onto the counter and shaping into a rectangle for cutting, they'll rise nicely in the oven. I don't score mine either, it tends to flatten them out too much as the dough's so wet. I agree it is a great recipe, easy and very rewarding for how tasty it is. A photo of a recent batch I made over the holidays is here.

cmcadams's picture

Can this be used to make a boule, or is it too slack? 

Curt McAdams