This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain.
This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain.
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
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