While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf pans.
The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different from the more traditional twelve-stage method.
Cookbook author Naomi Duguid named these moist,tenderloaves for her mother, Robin, whose baking during Duguid’s childhood inspired the recipe.
The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavorful.
This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute other types of flour (see the end of the recipe).
The full flavor of barm will not develop until it has been refreshed until it has been refreshed 2 or 3 times over a 2-week period, during which time the organisms native to your region will gradually take charge of it.
“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days. You need to keep adding flour and water to keep it alive.
The very presence of “pate fermentee” in a formula immediately improves most bread, quantum leaping it in maturity and flavor. The picture shows the pate fermentee removed from the refrigerator, cut into pieces to chill.
Poolish, a wet sponge, is easy to make and is best when made fresh each time you need it. It will be good for up to 3 days in the refrigerator, and at least 3 months in the freezer if you store it in an airtight freezer bag.
The key to the crisp lavash is to roll out the dough evenly and paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking.
Roasted garlic produces a delicious aroma with no harsh taste. Be sure to make enough for a crowd, because these chewy, garlicky knots will go fast.
Instead of thyme, you can use mixed Italian seasoning as well. The most important thing is DO NOT PEAK while baking.
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.