The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain a l'ancienne

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Pain a l'ancienne

Pain a l'ancienne, with some drops of andalusian olive oil.

95% bread flour, 5% rye flour, almost 80% water, 2,2% salt and 0,6% yeast.

16 hours bulk fermentation (12 hours in the fridge, 4 hours at room temperature). Shape. 30 min final proof.