May 9, 2020 - 9:34am
pain a l'ancienne water temperature
I've been making PR's pain a l'ancienne using my trusty BBA 2001 edition for many years, which directs to use water at 40 degree F. I recently purchased the latest hard copy edition, because my old book is falling apart and was surprised to see instructions for 55 degrees F water. I also purchased the digital edition, and that edition also directs to use 55 degrees F. Has anyone else noticed this, and does it make a difference in the bread baked, that is, 40 vs 55?
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As Reinhart noted in the updated version, the temperature is changed so that a little more fermentation occurs in the fridge. It doesn't change too much, it's just that that way you don't have to wait an annoyingly long time for the dough to finish fermenting after you take it out of the fridge.
Well, I guess I'd better read that recipe and info completely! Yes, it's annoyed me, too. Thanks,