Pain à l'Ancienne (Rustic Bread)

cold-fermented rustic french bread

Makes 2 loaves · 148 kcal per serving

Ingredients

• 567 g Bread Flour
• 454 g Water
• 11 g Salt
• 4 g Instant Yeast

Method

1. 1. Mix the flour, salt, yeast, and water into a wet, sticky dough, ~6 min.
2. 2. Cover and refrigerate overnight.
3. 3. Take the dough out 2–3 h before baking, until doubled and near room temperature.
4. 4. Gently turn it out onto a floured surface, keeping in as much air as possible.
5. 5. Cut into baguettes or loaves with a pastry cutter, transfer to pans, and bake within the hour.

Notes

Variation: swap about ⅜ of the bread flour for whole wheat.