RecipeMuncher

This week I baked up Peter Reinhart’s Pain a l’Ancienne for the Bread Baker’s Apprentice Challenge. It is a very unique recipe in that the flour, salt and yeast are mixed with freezing cold water and left to ferment, cold, in the fridge for 24 hours. The next day the cold wet dough is left on the counter for a couple of hours and very carefully divided into six baguette shaped slabs and baked at a high heat. See a copy of the recipe here. I have skipped over the multigrain f (...)