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Pain a l'Ancienne

Popthebaker@aol.com
Tue, 2 May 2006 18:39:41 EDT
v106.n019.4
Mark,

Welcome aboard  the wonderful world of artisan baking. First, Pain a 
l'Ancienne is more of a methodology than a bread type as such. It 
happens that you are making a Cibatta with it but you can also make 
baguettes, bread sticks, focaccia, and pizza as well. (Pizza is 
defined as bread with something on it.)  So, let's trouble shoot this 
process for a bit.

Cibatta is usually a good size loaf and having a bit more dense crumb 
is to be expected on the bottom part. Also the uneven holes may be 
due, in part, to the structure of the bread setting before the oven 
spring, or expansion after placement in the oven, is completed. I 
would suggest that you preheat to 450F. and then drop to 400F after 
you place the loaves on the stone.  Also check your oven with a 
thermometer to see if it is at the set temperature. Also, put the 
stone on the next to the bottom level of the oven with the steam pan 
below that. I have found that spritzing is not needed if the stone is 
substantial and the oven retains steam for a reasonable period.

As for the bottom it should brown if given enough baking time. It is 
actually harder to over bake bread than to under bake it so lengthen 
your baking time. You can use a metal stem thermometer to check the 
loaf and if it is at about 200F. the bread is done, if below that it 
goes back in the oven.

You did not state but you should be retarding the dough at least 
overnight and you can let it go for up to about 3 days if 
necessary.  This is the time that the full flavor of the flour is developed.

Hope this helps
Pop