Pain a l'Ancienne Rustic Bread

Page 52

(6 reviews)

View photos (6)

Tags:

Recipe Review

Ciabatta is one of my favorite breads, so I couldn’t wait to try this recipe.

This is one of the most basic recipes in the book when it comes to ingredients. Flour, yeast, salt and water is all you need. It is a little more involved than most bread recipes in the book. The dough needs lots of babying because it is so sticky and difficult to work with, but in the end it is worth it.

The recipe states to bake for between 27-32 minutes. After about 20 minutes the crust was already very golden brown. Since the recipe didn’t post an internal bread temperature, I decided to just wait out the bare minimum 27 minutes to make sure the interior was completely cooked.

I was a little worried because the crust looked almost burnt in a few places. This just made for an even better crispy, crackly crust. The interior was perfectly soft and full of tons of air pockets, which I loved.

I can’t wait to share this bread with friends with just some simple olive oil, salt and pepper

(1) useful  

Comments

Login or register to add your own comments.