Pain a l'Ancienne

Page 191

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This bread is, quite simply, a revelation. It is simple to make, requiring only an evening mixing, and an overnight fermentation in the fridge. Then the baguettes need almost no shaping, just a rough cut with a dough scraper. It is one of the simplest bread recipes in this book, and one of the best.

The result is truly wonderful. Everyone who's tasted these is wowed - they even impressed my daughter's teacher, who's from France, and knows her baguettes!

(edited 7th February 2009) (0) comment (1) useful  

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