Our passion is great bread!
The next bread in the BBA Challenge is Pain À l’Ancienne Baguettes. These loaves utilize the delayed fermentation method. You have the option of making baguettes, pizza or Foccacia using this dough. I’ve been making lot’s of pizza recently so I decided to try my hand at the baguettes. “The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in
This week in the bread baking blog, we’re continuing our series on making Artisan Bread using the Artisan Bread in Five Minutes‘ method. Today, we’re making baguettes from dough that has been fermenting in the refrigerator for the past week. The long fermentation process gives the bread a wonderful flavor and chewy texture. Do you ever have days (or weeks) when you’re just too exhausted
The 14th bread in the Bread Baker’s Apprentice Challenge is French Baguettes. This French bread utilizes a Pâte Fermentée or pre-ferment to bring out the flavor and improve the structure of the bread. You can use the pre-ferment on the same day you make it, but according to Peter Reinhart, giving it an overnight treatment brings out more flavor. I made the Pâte Fermentée Saturday
