Pain a l'Ancienne
Posted by: Dan Brosemer (odin) on September 06, 2008 at 17:11:05
I've tried this bread before, but never with such success. I made it with 75% hydration instead of the recommended 80% to make it easier to work with. I think that payed off since it was on the edge of what I could reasonably handle. Wow, did it ever turn out tasty, and the ciabatta I made with the second half has the best-looking crumb of anything I've ever made.