Thursday, October 30, 2008
AinA asked me to post a pic of some of the bread I made a couple of weeks ago, this is the pain d'ancienne which turned out the best of the two I tried. This was the second time I made it and both times it turned out well. It is from the Bread Bakers Apprentice, which is a book I asked for here on the internets and then magically received. (Thank you internets! And Dad) This is a pretty full-proof recipe and unfortunately I cannot find a copy of it on the web to share with you, but suffice to say it is along the lines of the "No-Knead Bread" that I have raved about in the past in that it is a very wet dough that has a long retardation period in the fridge to develop flavor but doesn't require a ton of labor or shaping. The "no-knead" method incorporates the ingenious use of a cast iron pot and the moisture in the dough itself to create the steam you need in the beginning of baking for crust development. Peter Reinhart on the other hand developed a system that requires you to put a pan in the oven that is filled with hot water at the start of baking and then you spritz down the sides of the oven with water at regulary intervals to create the steam.
I realize as I am writing this and getting all baker-nerd on you that what I really need to do is photograph the whole experience and make a proper "how-to" post. Although, would that interest anyone but me? I guess its' my blog.