The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Test Recipe

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

Comments

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!