| BBA Challenge #21 Pain A l'Ancienne | | Print | |
| Monday, 02 November 2009 17:19 |
 I must admit that I took an unplanned break from my Bread Baker's Apprentice Challenge. First we were in Canada for two weeks, had guests visiting, became ill, and then last week we had to pick and harvest our olives. I am back in the swing of things in my kitchen now though so will keep trying to bake at least one bread a week. This bread was a little different from earlier ones in that it was completely put together on day one, and then refrigerated overnight causing a slow fermentation. It is a somewhat wet dough to work with but was quite easy to bake and we really loved both the crumb and crust as well as the flavor.
This bread consists of simply bread flour, salt, instant yeast, and ice cold water which helps delay the fermentation which helps develop a really nice flavor. I simply divided my dough into three equal pieces and cut slashes into them with my kitchen shears. There really was no issues with this bread as my kitchen is now cooler, so both proofing times were almost exactly as the book indicated. We really liked this bread, and found it very similar the the Artisan Bread in 5 Minutes a Day breads. I had just baked it the day we took our olives to the mill to be pressed into olive oil and this bread went perfectly with new, cold pressed extra virgin olive oil. I am thoroughly enjoying baking my way through this book and have become a much better bread baker because of it. Although there were a few breads in the book I probably wouldn't want to repeat, I would certainly make this bread again! For those who haven't read my earlier post about the BBA Challenge, this group has taken on the challenge of baking every bread in this great book written by Peter Reinhart on a schedule of about one bread per week. I will post the schedule I am following and invite any IFF readers to join me as we develop our bread baking skills. We have decided that we will bake the 43 main bread recipes in the book, not taking on all the many variations of each. You can join me at any time during this challenge, the only requirement being that you have your own copy of the book as I cannot share recipes from the book as it would in fact be copyright infringement. You can read more about the BBA Challenge on Pinch My Salt.  Pain A l'Ancienne Went Along Perfectly With Our Olive Harvest Meal  Three Loaves Fresh From The Oven Deborah Mele November 2nd, 2009  To order this book simply click on the photo below!
  Il Casale di Mele ~ Luxury, country living in the heart of Umbria. Well known for it’s lush green vistas, quaint hillside towns, and outstanding cuisine, Umbria’s tranquility and charming ambience is a welcome alternative to congested neighboring regions. Immerse yourself into all that Umbria has to offer by booking your next holiday at Il Casale di Mele. Conveniently located between Perugia and Todi, the authentic and rustic Villa is located minutes off of highway E45, which will become the pipeline to commencing your Umbrian adventure and offering expedited transit to all of central Italy. Rent Il Casale di Mele for your own week of Umbrian paradise! Just click on the banner to find out more about our Umbrian farmhouse including rental fees, conditions, location, and much more!
|
Comments (2)
Bread and oil
2
Monday, 16 November 2009 11:34
Daniel
I've been following the olive oil posts. Awesome. The bread looks great and even better with the home-made olive oil!
Olive Oil Envy
1
Tuesday, 03 November 2009 14:30
Cindy
Your Pain A l'Ancienne looks wonderful. I am especially envious of your home made olive oil from your own olive trees.
