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Stone Oven Wholesale Bakery | Cleveland

Wholesale Artisan Bread

  • Stone Oven Wholesale Bakery | Cleveland
  • Home
  • About Us
  • Products
  • Why artisan bread?
  • Contact
  • (216) 881-3054

Pain a L’ancienne

The name ‘pain a L’ancienne’ may be unfamiliar, but most bread lovers have experience with this dough because it is most commonly used as the basis for baguettes.

Pain a L'ancienne
Pain a L’ancienne

Pain a L’ancienne is an excellent example of a wet, cold-fermented dough.

We refer to it as a ‘wet dough’ because it contains a rather high amount of water in relation to flour. This results in a sticky, even hard-to-handle dough when it is mixed. To become a supple dough, it has to rest after the initial mix and then be meticulously hand-folded to develop structure and make the dough elastic and easy-to-handle.

The pain a L’ancienne dough is then held under refrigeration for approximately 18 hours. This slow, cold fermentation of the dough is what imparts the beautiful, nutty flavor that characterizes a great baguette.

  • Offered as 2# batard, demi baguette and 1oz rolls
  • Vegan

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Handcrafted with on the Genesis Framework