Comments on: Pain a l’ancienn – A Bread For People Who Love Bread

By: Kaye

Kaye — Sat, 31 Oct 2009 13:46:17 +0000

I do the 5 minute a day bread all the tiem and the “secret” if there is one (this is just THE greatest recipe if you have time crunches and want fresh bread) is to use LOTS of corn meal to help it slide onto the stone. Never have a problem when I use the right amount!

By: Adelina

Adelina — Thu, 01 Oct 2009 19:59:30 +0000

Your breads look awesome!!! It instantly reminds me of a little, local Paris bread shop somewhere!!! Such an amazing work you have done!

Thanks for sharing and for posting!

By: Luke

Luke — Fri, 03 Apr 2009 19:23:14 +0000

I just found the blog for their book. It is great! I think I am going to have to order the book.

By: Ann

Ann — Fri, 03 Apr 2009 15:38:04 +0000

This recipe is very similar to Artisan Bread in 5 Minutes A Day’s recipe. Theirs uses more yeast and you get a much nicer oven bloom – spread and pop where you have slashed it. LOVE, LOVE, LOVE their recipes and their methods and highly recommend trying it. But ANY good bread is heavenly!

By: Andy in PQ

Andy in PQ — Mon, 30 Mar 2009 21:12:47 +0000

Thank you for this! I made them this weekend with whole wheat flour and they turned out great. The hard part was getting them on my pizza stone while keeping their shape. I didn’t use parchment paper, but I think that is the trick.