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Pain a l?Ancienne (two modified versions)


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This sourdough was inspired by Johnny's Cibatta Integrale.  In making this sourdough, I also referenced Peter Reinhart's Pain a l'Ancienne formula in his The Bread Baker's Apprentice, page 191.   Reinhart's formula calls for one night retardation only; however, I used Johnny's timetable as described in the Method below.   For a full description of how I came across Johnny's post and Reihhart's formula, please see [b]



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