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Pain a l’Ancienne

November 24, 2009

I’ve now made this bread twice.  It really isn’t that hard, and the results are delicious.  I made four baguettes for a wine night with about 10 people, and all four baguettes were quickly devoured and deemed the star of the show (despite the three tasty wines that we tasted that evening)!

The dough is mixed the day before baking and then left in the fridge to retard overnight.  The next day, it is set out at room temperature for 2-3 hours before being turned out on a floured surface and shaped into the baguettes.  The baking only takes 20 minutes in an extremely hot oven (i.e. as hot as home ovens go).

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