Sunday, 29 November 2009

Delicious California Club Sammies on Pain a l'Ancienne

This week I baked up Peter Reinhart's Pain a l'Ancienne for the Bread Baker's Apprentice Challenge. It is a very unique recipe in that the flour, salt and yeast are mixed with freezing cold water and left to ferment, cold, in the fridge for 24 hours. The next day the cold wet dough is left on the counter for a couple of hours and very carefully divided into six baguette shaped slabs and baked at a high heat. See a copy of the recipe here.

I have skipped over the multigrain for the moment, still avoiding small seeds!

This bread was definitely rustic looking, bubbly and misshapen, but had such an amazingly complex flavour. The crust is by far the cracklingliest (what? It's a word..) and crunchiest that I have ever produced, and hubby has declared "You can make this anytime". Which means please make it again soon, and often.

They won't win any beauty contests, the slabs of wet dough are just thrown onto the parchment and stretched into a baguette-like shape. They are a little like ciabatta, but even tastier.

What they do make, the ones that survive the many taste testings, two got eaten as-is..
is wonderful sammies! I wanted to make a truly decadent and delicious sammie with my Pain a l'Ancienne and decided on....

California Club Sandwiches!
Lightly toast the two sides of the baguette.
Spread each side with good quality mayo.
Add a layer of crisp bacon.
And then a layer of roast (or rotisserie) chicken.
Followed by a few thin slices of red onion.
And thinly sliced (but not too thin!) avocado.
Top with alfalfa sprouts (mine are home-grown).
And pop the lid on!

Mmm, that is a little bit of heaven, right there!

Go on, take a big bite!

California Club Sammies for Souper Sundays (Soup, Salad or Sammies)