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Pain a L'Ancienne Recipe

Looking for an easy pain a l'ancienne recipe? Learn how to make pain a l'ancienne using healthy ingredients.


Submitted by tillmanj

Makes 12 servings



Philippe Gosselin's delayed fermentation method produces more wheat flavor than traditional baguette dough

Recipe Ingredients for pain a l'ancienne

6 cups bread flour, unbleached
2 1/4 tsp sea salt
1 3/4 tsp instant yeast
3 cups water

Recipe Directions for pain a l'ancienne

  1. Combine the flour, salt, yeast and 19 oz of the water (chilled to 40F) and hand knead until it passes the "windowpane test" (approx 25 minutes).

  2. Lightly oil a large bowl and transfer dough into it. Mist dough with oil, cover with plastic wrap and retard in refrigeration for 24 hours.

  3. If dough has not risen in one day, remove from fridge and let finish doubling (2-3 hours).

  4. When doubled, use scraper dipped in ice water to loosen from bowl onto well floured counter. Do not degas. roll dough gently in flour, pulling gently into 8" x 6" shape as you do so.

  5. Using water dipped scraper, cut in half, then cut each half in thirds, making six baguette shapes.

  6. Transfer to prepared peel, stretching to maximum width of baking oven as you do so. Let rest 5 minutes. Slide into hearth oven and steam at 30 sec intervals for 2 minutes.

  7. Let bake until 205F internal (about 20 minutes).

  8. Let cool 45 minutes.

Categories

Breads, FrenchGerman, Advance, Bake, Vegetarian, Sugar-Free

Nutrition Facts
Serving Size 123.2g
Amount Per Serving
Calories
229
Calories from Fat
5
% Daily Value*
Total Fat
0.6g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
354mg
15%
Potassium
79mg
2%
Total Carbohydrates
47.9g
16%
Dietary Fiber
1.8g
7%
Sugars
0.1g
Protein
6.6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B-
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very low in sugar
  • High in selenium
  • High in thiamin
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