I'm just getting a break in the action and able to post after several days away from The Fresh Loaf. I'll never get caught up with the new content; my loss! This past weekend I made a couple of breads with long fermentations to fit into a schedule of Kentucky Derby and NBA Playoffs. I used Bwraith's version of Sourdough Raisen Focaccia with tasty results!
Sourdough Raisen Focaccia
Sourdough Raisen Focaccia Proof
This was a fun 24 hour preparation and it was great to see the trusty sourdough starter work to perfection. I suspect that the moist raisens might make this focaccia more perishable than I'm used to so I'm refrigerating and popping a couple of servings into the toaster to enjoy it hot.
I also went to work on my first attempt at Pain a l'Ancienne. Reinhart describes it as the best so I aim to work at the technique and produce a respectable version at least. My product bears little resemblance to some of the lovelies I've seen posted in this community but I will continue to read your posts and tweak my process. I'm realizing that the notes and variations posted by my fellow home bakers are useful well beyond the info in the bread books. I followed the BBA formula pretty closely but at the end of the final proof it seemed to spring up and surprise me. As a result, this baking is probably over proofed. See how the slashes didn't really bloom? I think sourdough is more forgiving in that respect. It seems that I lost a great deal of gas in the forming of the baguettes and as a result didn't get much oven spring or a nice open crumb. I wonder, has anyone formed the baguettes on parchment prior to retarding in the refrigerator?
Ancienne First Attempt
In spite of all the things I would like to improve, this bread is really delicious. I recommend eating it with chipotle mayo, sliced tomatoe, salt and pepper for every meal until it is gone!