Back to basics. Ancienne bread (I suppose in English you could translate it as old style bread - philologists in the world, forgive me) never disappoints you. It's so primitive and easy that it's almost impossible to make a mistake and bake a bad loaf. The less you do, the better; but this time, I couldn't resist adding a bit of thyme from the garden, which filled the kitchen with a great aroma. You can never get tired of this bread, believe me.
Ingredients
330 gr. strong wheat flour
210 gr. water
160 gr. sourdough / white leaven
10 gr. salt
You only have to put all the ingredients together and mix until combined. Remember you only have to mix, not to knead the dough. Keep it in the fridge at least overnight (almost 24 hours in this case) and bake it in the oven at 220º C the first 20 minutes and 190-200º C for another 30-35 minutes.
Are you sure you don't mean 'refrigerator'(+5~+10C) instead of freezer(-18C) ?
ResponderEliminarOops sorry should have refreshed the page before commenting.
EliminarCheers
Peter
Sure it's not the freezer, but the fridge. Sorry for the mistake and thanks Kamen for the tip. I already edited the post.
EliminarIf bread had fermented after such a long time in the 'freezer', I wouldn't be writing a post in a blog, but an article in Science! :-)
I'm glad to help ;)
EliminarAre you sure you meant freezer (-18 deg celsius) and not frigde (+8 deg Celsius)? Surely there is no fermentation for 24 hours in the freezer!
ResponderEliminarCheers
Peter
Perfect ;)
EliminarOh, and how much thyme, and when, please?
ResponderEliminarmeera
Meera, use the thyme at the beginning, when you put all the ingredients together and mix them. Fresh thyme has a strong flavour, so the amount depends on your own taste. I picked a tsp in this case.
EliminarYou can also use dry thyme.
Thans for your visit.
I would also recommend to cool the water to about 5 deg Celsius.I made a Pain a l'Ancienne yesterday and I even put my dough hook and stainless steel mixing bowl into the freezer (not fridge). You want to avoid the dough warming up at all. Should be cold from the beginning of the mix right through to the proof/bake stage.
ResponderEliminarCheers
Peter
Coquo, ergo sum!
I'll try that, Peter.
EliminarCheers