The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Test Recipe

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KP Crumbworth's picture
KP Crumbworth

Test Recipe

Pain L'Ancienne is easily one of my favorite breads. I'm applying this technique (delayed fermentation) to the following...

12 oz flour ( 4 semolina, 8 bread )
10.2 oz ice water
1 tsp instant yeast
1 1/2 tsp salt

I'm interested to see the flavor/texture of this method using the 1/3 semolina flour. I went with 85% hydration figuring the semolina will absorb quite a bit of water. I put it together last night, and it's been de-chilling for about an hour, so I plan to bake in another 2-3 hrs. I'll post pics when it's done. I also have a batch of pain sur poolish going just in case:)

KP

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KP Crumbworth's picture
KP Crumbworth

Here it is fresh out of the oven.

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I should have let it cool longer, it was a tad moist.

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This bread had a nice nutty, almost sweet taste, and was very simple. Next time I'll try to wait to cut it!