June 26, 2008 - 8:20pm
pain l'ancienne: fun and folly in experimental bread-land
Hello all
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.
Cheers!
Stacey
Stacey's Pain l'ancienne