One for the weekend: Pain a l’Ancienne

This baguette was so good, we had to raise a toast three people at dinner.  Philippe Gosselin, for making this kind of bread in the first place in his boulangerie in Paris.  Peter Reinhart, for bringing the method to the masses in The Bread Baker’s Apprentice.  And me, for baking this particular loaf.  Here’s the recipe, which uses a unique approach – a long ferment in the fridge – for a distinctive, sweet, and totally addictive bread.  Treat yourself.

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2 Responses to One for the weekend: Pain a l’Ancienne

  1. Kayte says:

    We love this bread! Maybe I should make some again next week. Yours looks perfectly wonderful.

  2. gaaarp says:

    Beautiful loaf!! I toast your efforts, too. Thanks for stopping by my blog. I’m glad you found me, so I was able to find you. Any friend of Kayte’s is a friend of mine!

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