Slab breads method from Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation (page 122) by Chad Robertson and Jennifer Latham

  • whole-grain durum flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Notes about this recipe

  • luluinphilly on March 04, 2022

    This was an involved formula with many advanced steps (overnight autolyse &poolish, young starter, scaled durum flour). The dough was wet and required finesse to be handled. That being said, the results were magical, sort of a combination of ciabatta and baguette that is perfect for soggy sandwiches, dipping in oil or flatheads, and it stayed fresh 5+ days. My only complaint is that it is fairly wasteful - the poolish formula makes more than you need, as does the scaled durum flour. I made it a second time and halved the recipe for these two elements and it was fine.

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