Beyond Bread

"I eat bread, therefore, I am." – Anthony Bourdain

Posts Tagged ‘Pain a l’Ancienne

Fresh bread? Oh, hell yeah.

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Welcome!  My name is Michael and I’ve been baking bread for fun over the past 12 years or so.  I decided to start this Blog to capture and archive some of the recipes I have worked with and to challenge myself to crank my oven up more often!

This weekend, I plan to bake some Pain a l’Ancienne from The Bread Baker’s Apprentice by Peter Reinhart, motivated by my most recent trip to Sydney, Australia. There was this small organic bakery down the street from where I was staying on Bondi Beach, that made incredible sandwiches with Pain a l’Ancienne.

Some killer Pain a l'Ancienne from the corner bread bakery in Bondi Beach, Australia

The corner bakery that I frequented daily on Bondi Beach.

One of the things that sets Pain a l’Ancienne apart from the more traditional and iconic French baguette, is hydrating the flour, salt, and yeast with ice-cold water, along with a slow and cold rise in the fridge. The flavor produced from these two steps truly adds to and enhances the flavor of these homemade baguettes. I look forward to sharing my Pain a l’Ancienne pics with you soon!


Written by mrosen814

February 5, 2009 at 6:34 pm