The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pain a l'Ancienne

JoeV's picture

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!




FaithHope's picture

Yum!  Looks good.  I use this for pizza crusts too, is so awesome!!