pain a l'ancienne recipe?
Hello all,
Could anyone, please, please, post the BBA pain a l'ancienne recipe.... I want to start it tonight and (I don't have the book) I won't be able to drop-by the library to pick it up :(
Thanks sooooo much
Srishti
Hello all,
Could anyone, please, please, post the BBA pain a l'ancienne recipe.... I want to start it tonight and (I don't have the book) I won't be able to drop-by the library to pick it up :(
Thanks sooooo much
Srishti
So I got the BBA from the library last week (great read!) and have made 3 loaves with the pate fermentee (2 pain de campagne, 1 French bread). The taste is delicious, the crust is very nice, but I don't have very big holes. The Acme Baguettes from Glazer's Artisan Baking Across America, however, has given me big holes every time. Any suggestions where I might get bigger holes from the BBA?
Thanks.
There has been some discussion about problems with the BBA ciabatta recipe and not being able to achieve an open crumb. I have tried this recipe 3 times with varying results based on changes I made but was still not able to get the crumb correct. I'm a very new bread baker but this was the first recipe I made about two months ago. Each time it had a very good flavor and I think its worthy of trying to find out if it is a flawed recipe or if those of us who've tried it are making some error.
I don't know why, but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it's not: it is easy.
A recipe and a description of how easy it was to make these below.