We made bread a few days ago that turned out pretty fantastic. I used Peter Reinhart's recipe for pain a l'ancienne. It's a pretty nifty way to get delicious flavor without too much work- you just mix the dough and let it sit in the fridge for a night before taking it out, letting it rise, and then shaping and baking.
1 comment:
I love the pain à l'ancienne recipe! It's what I cut my slow-fermentation direct-method eyeteeth on. That's dismally wordy, but oh well. Jim Lahey (of Sullivan St. Bakery in NYC) has a book out--"My Bread" where he details a slow-rise no-frills method for rustic bread. The results are pretty great, maybe check out the basic recipe on the NYtimes website (under "the minimalist" and "no-knead bread"). Happy baking!
-Scotch
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