The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cold Fermentation Rustic Bread

restever99's picture
restever99

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!




bill bush's picture
bill bush

I just had to congratulate you on those beautiful loaves.  What did you bake them in?  I noticed that they're longer than the oven rack they're sitting on.

restever99's picture
restever99

Thank you!  That's just the rack I use to cool them.  I have a peel that is the exact width of my baking stone.  I throw a sheet of parchment on that and place the loaves right on top of that.

Kingudaroad's picture
Kingudaroad

Way to go! That's a great recipe. Nice baguettes!


 


Keith