Bread Recipes from Scrumptious Summerville Kitchen Tour (September 19, 2004)

Two very different breads were baked using the same basic dough recipe “Pain a l’Ancienne”.  One preparation is elegantly simple and requires very little effort after the dough has proofed and produces wonderful baguettes.  To proceed to Focaccia from this recipe requires several additional hours and dough manipulation after the dough proofing.  These extremes demonstrate the amazing variety of tastes and textures that can be achieved by manipulating a few simple ingredients.  

The recipe for “Pain a l’Ancienne” is from an excellent textbook on making artesianal breads The Bread Baker’s Apprentice by Peter Reinhart (10 Speed Press).  This book is a must for those interested in understanding the baking process and learning how to bake extraordinary breads.

Recipe Excerpts (PDF File)

Newspaper Article on the 2003 "Scrumptious Summerville Kitchen Tour" (Free Subscription Required)