Thread: Who bakes bread?

I tried something new today - Pain a l'Ancienne. It was an interesting method and a super hydrated dough. Much like Ciabatta. But the fermentation is delayed. Instead of using luke warm water, you use ice water (40 degree F). The cold water and immediate refrigeration of the finished dough keeps the yeast dormant until the following day. Then you just take it out of the frige and let it ferment for about 3 hours. It makes an outstanding bread at home.