Pain a l'Ancienne

Don't know how to pronounce it, but it sure is amazing. Found this in the "Bread Maker's Apprentice". Thanks to my friend who had checked it out of the library. I had been eyeing it at B&N but didn't know wether to buy it. Who knew...the library. What a brilliant idea.

Okay, so lets get on with it:

Reminds me of the "5 minute a day" bread, but it only sits in the fridge overnight then sits out for 2-3 hours before shaping. I'm learning that technique is a huge part of bread making. One thing with artisan breads is the shaping has to be gentle to not "de-gas" the dough. If its de-gassed then the crumb won't have big holes in it.

This baker is all about formulas (weighing in ounces rather than scooping and measuring). So, I did weigh and also kept track of measuring. Oftentimes, the weight was different than the measurement...I went by the weight-as he suggests.

Formula:

6 cups (27 ounces) bread flour

2 1/4 tsp (.56 ounces) salt

1 3/4 tsp (.19 ounces) yeast

3 cups (24 ounces) ice cold water-put 3 cups water in fridge, then add ice cubes and measure out amount needed

Combine salt, yeast, flour, mix in water with electric mixer using the paddle. Mix 2 minutes. Dough should stick to bottom of bowl but pull away from sides of bowl. Add flour or water if needed. With dough hook, mix on med speed for 5-6 minutes. Place in covered bowl and put in fridge overnight. Day 2, set dough out for 2-3 hours. Fold out onto floured surface. Stretch in rectangle shape (6 inches wide, 8 inches long). Cut in half width wise, then each half cut into 3 strips. Stretch those out long for the baguette. Cook 3 at a time on stone or pan in steam oven at 500 degrees for 10-15 minutes. 13 minutes should be ideal. Peter Reinhardt's suggestion for steam oven is what I've been doing, only add hot water to the hot pan and spray down sides of oven every 30 seconds for the first few minutes. Have to dip these babies in olive oil and balsamic.

Mild flavor (like a french bread), really crunchy crust and excellent airy crumb.

Perhaps leaving the dough in the fridge a few more days might sour it, like the "5 minutes a day" dough.