The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

BBA Pain a l' Ancienne

Rube Goldberg's picture
Rube Goldberg

BBA Pain a l' Ancienne

Rube Goldberg's picture
Rube Goldberg

This was my first attempt at this bread. I thought I would add my voice to all of those who said what a "PITA"!! high hydration dough is to work with. I never could get the internal temp of the bread up to 205 F as the book called for even though I baked it an extra 10 minutes. Good tasting!!:)

David White's picture
David White

It is definitely a PITA to work, but that's part of the fun, right...? My biggest challenge right now is transfer to the baking sheet. The dough is so soft I end up with dumbell shapes. I pick the loaf up at each end, and as I transfer to the baking sheet, the middle sags and stretches and I end up with large flat lumps where I've held the dough in each hand. Thinking about better ways to do that, very open to suggestions.

dabrownman's picture
dabrownman

Handle.  All you have to do to get it 205 F is leave it in the oven till it hits that number!  Watch the dough and not the clock.  Not opening the oven so much that it is at 250 F instead of 450 F will help topo!  No harm to bake it to 210 F if you over shoot - in fact 210 F is better in my book anyway.

All it takes is a bit of experience and making every mistake possible first - We've all been there and done that......When ti tastes good then the bake was a success!  You are getting there.  Next time try to sci=ore down the length if the loaf rather than across it with the blade at 30 degrees to the top of the loaf.  That will give you more of a traditional look for this loaf in this shape.

Happy baking Rube

Rube Goldberg's picture
Rube Goldberg

Thanks for your comments and encouragement. It will always be better and easier the "magical" next time I bake it.:)

MichaelLily's picture
MichaelLily

... but after the first couple thousand loaves, something magical happens!  I used to get dough all the way up my arm and really struggle with the mixing, proof too much, shape too weirdly, the list goes on.  Now, inexplicably, the dough never touches even my wrist, the dough doesn't seem to stick to me or the counter, and every time I touch the dough it turns into neat little balls or loaves.  Practice a lot and it will feel natural!

Filomatic's picture
Filomatic

I highly recommend you try making focaccia with this dough, per BBA instructions.  It is easy and fun.  For proofing I use a heating pad with towels on top underneath the sheet pan with spread out dough.  Of course it feels like cheating to use commercial dough, but your guests' amazement quickly dispenses with that nonsense.

Rube Goldberg's picture
Rube Goldberg

I'll give it a try. Thanks for the tip.

Rube Goldberg's picture
Rube Goldberg

Rube Goldberg's picture
Rube Goldberg

Rube Goldberg's picture
Rube Goldberg

You were right Filomatic, this dough makes good Focaccia bread. I brushed the top with olive oil and added Parmesan cheese. After 18 minutes at 550 F the internal temperature of the bread was 195 F and I thought that was close enough. Very tasty. I may just have to make pizza with this dough.