Pain a l'Ancienne
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Ficelles, based in part on Reinhart's technique for Pain a l'Ancienne

Breads, Books & Biscotti

I was able to incorporate Reinhart's technique for his Pain a l'Ancienne into my own existing mixed-starter dough recipe. Essentially, a cold water fermentation cycle with a loosely handled, flour-cradled, benching and shaping method - these photos show the mini-baguettes' (ficelles) exterior and interior after baking.




Title: The Bread Baker's Apprentice
Author: Peter Reinhart
Publisher: Ten Speed Press 2001
ISBN 1-58008-268-8
Pages: 304

This is a very detailed and informative textbook on bread. Highly recommended for bread baking students.