If you read regularly, you know why. We’ve finally moved away from all of that dreadfully boring sandwich bread and back to the good stuff. I’ve gotta tell you, it really was like climbing over the peak of a mountain, having to bake three sandwich loafs in a row. They were good, but eh…I’ll put it this way: if, tomorrow, all sandwich breads disappeared and were replaced by good Italian and French breads, I wouldn’t miss them a bit. I’d actually be pretty happy.
This animosity to the sandwich loaf has caused a rift in my home, however. Whereas I love rustic European breads, my wife prefers the bland good ol’ American sandwich bread and gets excited when one of those loaves comes up in the challenge. What can I say, she’s from Arkansas, she doesn’t know any better when it comes to bread.
Which reminds me: this pain a l’ancienne — the ancient bread – is good stuff. This time around, I decided to make two batches of this recipe, one to make the bread and then one to try out a foccacia-based pizza (since Reinhart mentions that it could be used in this way). I discuss both experiments below, and both of them were equally excellent.