pain l'ancienne: fun and folly in experimental bread-land
You may remember me from my inaugral post as the break baker's flunkee.
Following the advice given in that thread, I've gone and given the pain l'ancienne formula a go (also from the BBA). The results were quite tasty, and explosive. I say explosive because, while carrying out the procedure for hearth-baking methods as described I blew up my oven light, leaving shards of glass throughout the second batch of breads. Three points to me!
Anyways, here's a pic. I've since made the challa (no pics though...), which proved to be also tasty, though not quite so volatile.
Stacey's Pain l'ancienne