Vogliate dimezzare le dosi se disponete di un forno piccolo o piccola pietra refrattaria. Sulla mia pietra di cm 39x33 quasi quasi non ci stavano!
Whisk in the flour until smooth - if it is very thick, continue whisking in more water until it is the consistency of a thick batter (picture 1).
Cover with plastic wrap and let sit at room temperature for 24 hours; at this point it should be a bit bubbly (picture 2).
Add the grated carrot, parsley, thyme, the lesser amount of bread flour, honey, pepper, and the poolish to the bowl.
Knead on low speed for 3 minutes. If the dough doesn't seem too sticky, then don't add any more of the flour; it will firm up as it is kneaded (plus you have more to add to it).
Add the salt, increase the speed, and knead until elastic, about 7 more minutes. At this point, the dough will not be sticky any longer. Use the extra flour, a tiny bit at a time, to remedy the dough if it is. Add the toasted seeds, and gently mix in.
Whisk in the remaining ingredients (picture 5: home-milled rice flour). It should be spreadable, but not runny (picture 6).
Cover with plastic wrap and allow to sit for at least 30 minutes before using (picture 7).
Glaze the loaves generously with the crackling glaze (you'll have a lot of leftover glaze) and sprinkle with the sesame and poppy seeds (picture 10), and leave to rise at room temperature for 60-75 minutes, or until the dough has doubled in size and the surface is crackled (picture 11: and how it crackled!).
(adapted from Artisan Breads: Practical Recipes and Detailed Instructions for Baking the World's Finest Loaves by Jan Hedh)
Fancy becoming a Bread Baking Buddy? Here's how it works:
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
I've submitted this recipe to:
"Bake Your Own Bread - Il Cestino del Pane" and "Made With Love Mondays"
Where to buy the book: Dove acquistare il libro: