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  • SableSprings
    replied
    Originally posted by asudavew View Post
    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 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.)
    Last edited by SableSprings; 12-28-2017, 01:34 PM.

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  • asudavew
    started a topic Older recipe on the site?

    Older recipe on the site?

    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.


    Last edited by asudavew; 12-28-2017, 08:46 AM.
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