November 30, 2017 - 10:37am
BBA: Pain à l'Ancienne (First attempt)
Very pleased with my first attempt - water was @13'c, retarded in fridge for about 20 hours, dough had risen 2.5-3 times which I thought was too much. Baked on 250'c steel for about 19 mins with steam bath at bottom of oven
Taste is really very nice - slight chew and good flavour
Doing them again now with water @ 5'c - mixed in Ankarsrum 1min slow + 4mins medium - dough temp 19'c after mixing
The dough really is so soft and velvety to handle - I used flour on worktop instead of oil slick
Turned fridge temp down to help retard the rise this time