September 22, 2009 - 2:08pm

Pain a l'Ancienne
I made Reinhart's Pain a l'Ancienne from BBA, and it was magnificent. the cold fermentation adds a whole new dimension of flavor that is not with other breads. I'll be making this one again!
I made Reinhart's Pain a l'Ancienne from BBA, and it was magnificent. the cold fermentation adds a whole new dimension of flavor that is not with other breads. I'll be making this one again!
Yum! Looks good. I use this for pizza crusts too, is so awesome!!