My little cooking hiatus lasted longer than expected, but I'm back! My poor kitchen has suffered through too many frozen dinners recently. It's time to get cooking again! I'm really excited to get back to the Bread Baker's Apprentice Challenge in particular.
The twenty-first bread of the Bread Baker's Apprentice Challenge is pain à l' ancienne.
To be honest, it's been a bit since I've made this bread so I can't remember all the details. I do remember that the dough came together well. I had a good feeling for it. I did have trouble transferring it for baking. I haven't quite figured out how to do that process without a mess of cornmeal. I'm only halfway through the book though, so there is lots of time improvement! I do remember that the bread was fantastic!! The crust was crunchy and the bread was chewy and soft. I think we ate all three loaves in 36 hours with a lot of oil and balsamic dipping.