Older recipe on the site?

[asudavew]

I'm looking for a bread recipe that was on the site. I think it was for pain l'ancienne. It called for mixing a super hydrated dough, I think 80% -90%, and mixing it for around 10 minutes until glossy white and workable.
Does anyone remember what recipe this was?
Actually, after a bit more research I think it was a ciabatta recipe.

[SableSprings]

I'm looking for a bread recipe that was on the site. I think it was for pain l'ancienne. It called for mixing a super hydrated dough, I think 80% -90%, and mixing it for around 10 minutes until glossy white and workable.
Does anyone remember what recipe this was?

I have a Pain à l'Ancienne formula from the Bread Bakers Apprentice book that I put into a spreadsheet format for batch scaling. Let me know how many loaves you are planning to bake and I'll send you a PDF formula sheet. I use long ferments (cold, overnight), no-knead methods. These high hydration breads are a little intimidating to work with at first, but are well worth the effort. Do you have/use a levain (sourdough) starter with any of your breads? (Not needed for this formula, I was just curious.)