BBA # 21 Pain A`L'Ancienne

This is real bread!!Crusty ,tasty, delicious! the recipe is simple,ice cold water to make the dough and an immediate overnight cold ferment. Actually the name is missleading,as PR mention's, this is a new technique, ancients didn't have ice,or refridgeration, unless they made it in winter?LOL. In any event the bread is good!! no exotic methods, or ingredients,just flour,salt, yeast, ice water. The ice cold dough preparation and immediate overnight cold ferment slows the yeast to almost nothing,while naturally occuring bacteria break down the carbs into sugars other wise not available for the yeast to feed on, using other methods.
The shaping is simple, cut and stretch, place on parchment lined pan,bake. Cool, EAT!
 Let's make bread!

Mixed the flour,salt,yeast, ice water to make a  wet sticky dough

Using wet spatula pushed into an oiled bowl

Ready to cover and put in fridge overnight

Next day out of fridge, almost double

An hour later bursting

With a wet spatula placed onto a floured work surface

Dusted tops with flour and using a bench scraper dipped in water cut through to make two pieces

Again with a wet bench scraper cut each half into three pieces

Lift and stretch to place on cornmeal dusted parchment on an upsidedown 1/2 sheet pan (note dust pan with semolina or cornmeal so parchment slides off easily)

Ready to bake,steam pan in oven,baking stone in bottom 3rd of oven, temp 550

20 minutes for the first three, and I took a suggestion from Chris our host in this challenge at  akuindeed.com, to bake some longer to create a more pronounced crust

first three out of oven

Second three show a darker crust compared to the slices on left of the first loaves, both have open crumb, I prefered the 2nd loaves, the 1/2 hour wait for the oven proofed them a bit more and gave them more hieght than the first loaves.
We enjoyed the bread  spread with our homemade mushroom and mixed olive tapenade with our dinner.