This bread had an extra long time to rise and develop: I started the dough in the afternoon, but it didn’t rise enough before bedtime, so I left it in the fridge (pain à l’ancienne style) and took it out the next morning, leaving it on the counter all day. The bread came out excellent, properly chevy and flavourful.

Bread photo data/2019-05-02/572be1e750d2f2f6df48dc7577bcbb78fd340502710b0417a2c4ff253265f902.jpg

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