{"id":362,"date":"2010-04-19T21:37:55","date_gmt":"2010-04-20T04:37:55","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=362"},"modified":"2010-04-19T21:37:55","modified_gmt":"2010-04-20T04:37:55","slug":"pain-a-lancienne","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/04\/pain-a-lancienne\/","title":{"rendered":"Pain \u00e0 l’Anc\u00edenne"},"content":{"rendered":"
\"Pain <\/div>\n

This is the style of bread I think of most often when I think about a good artisan bread in America.  Pain \u00e0 l’Anc\u00edenne<\/i> is a simple rustic dough that in this case benefits from a long slow fermentation.  The dough is a wet dough (more like ciabatta<\/i> than a traditional french baguette). It ferments at refrigerator temperature for anywhere from 12 – 18 hours preferably.  It is best as a 2 day project, though I ended up making mine in one day, mixing the dough before work (at 4:30am) and doing the typical second day tasks after work (at 5:00pm).  This was also to be the first hearth style bread I’d make since installing the unglazed quarry tiles in my oven.  My plan was to use 2\/3rds of the dough to make baguettes and the other 1\/3 to make pizza dough.<\/p>\n

\"Pain<\/p>\n
I was pretty please with how the baguettes came out.  The one on the right in the picture below ended up a little darker, probably because it was baked by itself.  These were small baguettes, ranging from 6 – 8ish inches.  One became my lunch the next day…another breakfast the day after.  This dough also made a nice pizza dough.  I split the remaining dough into two portions and attempted to hand toss them into pizzas.  I’ve still got some work to do on getting that technique down.  I did manage to shape one into approximately a 12″ round, however it was a little thin in the middle (and probably a little over topped with ingredients).  The second portion I just couldn’t get to work and reluctantly through it out.  I was just getting too tired to try and save it (plus with a 550 degree oven going for the past few hours, it was pretty hot in the kitchen.  The dough made a great pizza dough and the quarry tiles worked better than the pizza stone since I didn’t have to try and aim it correctly on the round pizza stone.<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

This is the style of bread I think of most often when I think about a good artisan bread in America.  Pain \u00e0 l’Anc\u00edenne is a simple rustic dough that in this case benefits from a long slow fermentation.  The dough is a wet dough (more like ciabatta than a traditional french baguette). It ferments … <\/p>\n

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