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posted by [personal profile] selkie at 07:45pm on 21/04/2006
I am about to attempt pain a l'ancienne.

This could get awful depressing awful fast.

I wanted to make pain Poilane, but they didn't have the flour.

So! Pain a l'ancienne, even though retarding the rise with ice water really sort of scares me in its physics-defying way.

If it works, [livejournal.com profile] la_rainette, I will find a way to express overnight mail it to Canada and you don't have to share it with Monsieur Grenouille.
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There are 8 comments on this entry. (Reply.)
 

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posted by [identity profile] tropes.livejournal.com at 11:53pm on 21/04/2006
If it works out, I'd love to see the recipe you're using. :)
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posted by [identity profile] imaginarycircus.livejournal.com at 12:05am on 22/04/2006
You can slow the rise with your fridge or freezer too. We used those all the time when I worked in the bakery.
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posted by [identity profile] strange-selkie.livejournal.com at 12:06am on 22/04/2006
This recipe has both, so I'm very interested to see how it works out.
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posted by [identity profile] imaginarycircus.livejournal.com at 12:10am on 22/04/2006
Well, using and ice bath works very well in the short term. But if you need to do it over a long period it is a pain because you have to replace the ice periodically!
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posted by [identity profile] imaginarycircus.livejournal.com at 12:11am on 22/04/2006
Also I used to shop (or oggle) at a cheese shop in Cambridge (formaggio kitchen) and they had pain poilane from paris. it was flown in over night and was like $5/lb.
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worst comment ever, be warned

posted by [identity profile] kraada.livejournal.com at 02:38am on 22/04/2006
Is this for the ever popular Selkie's Stuff & Munch Pain Poilane Sandiwch?

(a.k.a. Selkie's S&M P.P. Sandwich)

*runs and hides*
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Re: worst comment ever, be warned

posted by [identity profile] strange-selkie.livejournal.com at 11:05pm on 22/04/2006
You are an evil man, with a deeply warped mind. You probably scar preschool-age children just by walking past them. When are you coming to visit?
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(no subject)

posted by [identity profile] shirei-shibolim.livejournal.com at 06:04pm on 23/04/2006
Glad to see you got that book. :)

I've had good results with the 50-50 flour mix he recommends if sifting flour isn't an option for pain Poilane. You just get fewer and bigger pieces of bran.
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