May 9, 2020 - 9:34am
pain a l'ancienne water temperature
I've been making PR's pain a l'ancienne using my trusty BBA 2001 edition for many years, which directs to use water at 40 degree F. I recently purchased the latest hard copy edition, because my old book is falling apart and was surprised to see instructions for 55 degrees F water. I also purchased the digital edition, and that edition also directs to use 55 degrees F. Has anyone else noticed this, and does it make a difference in the bread baked, that is, 40 vs 55?