Cold Fermentation Rustic Bread
I don't normally do well with high hydration rustic style breads, so last night I decided to step outside of my comfort zone and give it a shot. After all if we stay within our comfort zones we never learn. So I looked through the BBA and decided to give the Pain a l'Ancienne a shot. Turned out much better than it did the last time. I really took my time with it and increased the rise time out of the fridge and after cutting it into loaves. Going to whip up another batch tonight to see if I can get the same results. Questions, comments, and critique are always appreciated! Happy Kneading!