Wholemeal Pain a l’ancienne

I originally posted this back in 2012 – about time I tried it again.

I claim no credit for this formula. I’m pretty sure it came from Shiao Ping who has a blog on the Fresh Loaf site although I got it from the Australian Sourdough.com. She is the sort of baker who makes you feel like a beginner – her breads are perfect and beautifully presented.

ancienne wholemeal crop
For a detailed description of the method with photographs click here and here.

This bread needs an evening mix, two nights in the fridge and a morning bake so start planning now.

Mix the dough (follow the first link for the method), place in a plastic box and put in the fridge overnight. In the morning give the dough a fold and return to the fridge. That afternoon/evening remove from the fridge and ferment for 4-5 hours folding once an hour. Shape, put in baskets and return to the fridge. Next morning bake 50 minutes at 210C as soon as the oven is up to temperature.

crumb 01 small

2 thoughts on “Wholemeal Pain a l’ancienne

  1. hi Mick, I’ll bet that tastes awesome – slow ferment high hydration wholemeal can taste wonderful!

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