Comments on: Pain a l’Ancienne

By: kitchenlovenest

kitchenlovenest — Tue, 15 Mar 2011 15:10:03 +0000

@katejudy: I’m so sorry I didn’t see your question until today! Yikes–a couple months late . . . The wheat gluten is pretty important to this recipe. I would get some before making it. It helps create those big bubbles that are so desirable in rustic breads.
@danmar7: I would say it’s sticky if it sticks to your hands and fingers as you work it. I don’t have a lot of experience baking in different climates (at altitudes, or in humidity)–I wish I had a better answer for you!

By: danmar7

danmar7 — Tue, 15 Mar 2011 04:08:15 +0000

Bread experts: what’s acceptable sticky? I live in southeast Texas, so we battle humidity, and tend to over flour to make up. What’s sticky to us, may be different to – well – almost anyone.

By: lvenable

lvenable — Sun, 19 Dec 2010 13:55:53 +0000

This bread is delicious! This was my first time making a bread like this, and definitely need to work on technique. I had a hard time shaping the loaves without squishing the bread too much, so it didn’t rise very well in the oven. However, still very delicious and cruncy. Definitely want to try again!

By: lvenable

lvenable — Thu, 16 Dec 2010 22:55:57 +0000

i was about to ask the same question about the wheat gluten. i called my grocery store and they don’t carry. i had already started mixing things before i realized i even needed it. the dough is currently in the fridge, so i have no idea yet how it will turn out. what is the purpose of the wheat gluten?

By: katejudy311

katejudy311 — Thu, 04 Nov 2010 11:06:52 +0000

How essentil is the wheat gluten? I don’t have any, but I really want to make this bread today. (And I don’t want to go to the store.)

By: ditzygirl

ditzygirl — Sat, 30 Oct 2010 04:37:05 +0000

Easy? Totally. Absolutely a great hearty bread, especially dipped in demi glace from my roast beef! And the true pleasure of the crunch to the crust.

I did use my bread hook on my kitchenAid. I let it do its magic (on low) for 6 minutes. There were no bubbles upon pulling it out of my fridge (due to mixing technique?). But they did come on after warm proofing. I Used my pizza stone, preheated with the cast iron/water. I don’t recommend this if doing 3 loaves or less as the stone was too hot for the length of cooking time and the bottoms were too well done. I could see the benefit if making this into rolls though.

Thank you for sharing this!

By: Midnite Baker

Midnite Baker — Fri, 29 Oct 2010 07:36:24 +0000

Yum! A bread recipe that uses lots of water. I have lots of potato water saved just for using in this type of recipe. Thanks for sharing. Will be making this very soon.

By: kitchenlovenest

kitchenlovenest — Thu, 28 Oct 2010 15:28:33 +0000

@tbird65: Yep, it works! =) I guess some kind of magic happens while it’s sitting in a warm spot? I wish I understood more about the chemistry of it and what’s happening ‘behind the scenes’ so to speak, but all I can say is, this bread is great and hard to mess up. Give it a try! You’ll be impressed with yourself. =)

By: breitbaker

breitbaker — Thu, 28 Oct 2010 14:52:42 +0000

I love baking artisan breads..and so ok, I have been wanting to make Pain a l’ Ancienne since practically forever and just never “gotten around to it”…there are so many things to bake, you know! This makes me realize I really really need to make it soon!
Thanks for sharing.
love,
cathy B. @ brightbakes

By: tbird65

tbird65 — Thu, 28 Oct 2010 13:11:08 +0000

I am a bread novice – I have NEVER been able to make anything other than a quickbread – yeast has never been my friend. I thought when using yeast, you had to “bloom” it with warm water – but you call for COLD water – and it works??