The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain a l’Ancienne Method

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MarieH's picture
MarieH

Pain a l’Ancienne Method

I have been taking a Peter Reinhart’s Artisan Bread class on Craftsy and these loaves are from the rustic bread lesson. Craftsy is an online learning platform for a wide range of subjects such as knitting, baking & cooking, weaving, crochet, quilting, and much more.

I am very impressed with the Craftsy student interface. Video lessons are well presented and can be viewed as many times as desired at any time. Instructors answer questions and class materials are available for downloading. My next class is a free class on knife skills. Just to be clear, I have no affiliation with Craftsy. I am just a very satisfied customer!

So back to the bread. I made 5 mini baguettes and 1 ciabatta. The dough is mixed and retarded overnight. The mini baguettes were fun to make – no shaping or slashing. Cut off a hunk of dough straight out of the fridge, stretch it a bit onto parchment and bake in a steamed oven. The ciabatta was shaped and proofed for 2 hours before baking.

Great flavor and texture and super simple. And Mr. Reinhart is a delightful and engaging teacher. Can’t wait till I get to the lesson on chocolate babka!

Comments

dabrownman's picture
dabrownman

is it the SD or commercial yeast version?

MarieH's picture
MarieH

The recipe uses instant yeast.