I’m not one to share pictures for no reason, but seriously, this bread. If you have followed this blog for very long, you know that I love baking bread. Mixing and kneading dough (oh, and eating bread, too) is my therapy. For a long time, I’ve had this kind of elusive idea of the perfect bread – thin, dark gold, crackly crust with chewy crumb that’s just full of big air pockets. Fresh out of the oven, of course. Aaannnd, I’m pretty sure I finally made it last night.
I’ve been reading through Peter Reinhart’s The Bread Baker’s Apprentice and seriously can’t recommend it enough. He has been a bread baker for ages and writes so well about the science of bread that I am reading this book for leisure. Like, after dinner reading type leisure. Anyhow, that’s where the recipe for this amazing Pain a l’Ancienne came from. I am not going to share the recipe, because, honestly, if you want to learn how to bake great bread (so many kinds of great bread), you should just buy the book (I’m not getting paid to say this, either :). I doubt that you’ll regret it.