I've had this recipe for a long, long time, it dates back to 2006. It takes 3 days to develop but it is an easy bread to make and never fails. It has a lovely aroma and taste.
I have made it in rings like Petra did on her blog, but last Saturday morning at 5am it was really chilly and I felt lazy and in a hurry to get back on my electric blanky. So a simple boule would have to do. Still tastes great, just not as impressive on the eye.
The recipe is here: http://peho.typepad.com/chili_und_ciabatta/2006/10/world_bread_day.html
- Anne-Marie B's Blog
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barley in it. The only 2 things that give me pause is that you make 170 g of pate fermentee but only use 25 g of it to make the preferment - seems like bit of a waste. The other is that it doesn't have sourdough in it. Both are personal problems of mine:-) This bread has to taste great as it is. Well done and happy baking
:) I like the variation.