For pick-up Saturday 4/4.
This formula was adapted from the Ligurian method, famously featured by Samin Nostrat in her indispensable Salt Fat Acid Heat and which notably uses the Ligurian brining technique: rather than salting the bread after the bake, the dough is bathed in salt water during the bake, resulting in a thin, briny outer crust and super soft, steamed interior crumb.
We are baking this thin enough to still qualify as flat bread, but puffy enough to be sliced lengthwise for sandwiches. They're going out in roughly 9"x9" slabs which should be enough for 4 good sandwiches or plenty of cubes for dipping in oil or spreading with pesto.
These are being #bakedforsocialjustice as part of our ongoing Rise Up Project, and 70% of the proceeds will be donated directly to the good folks at NH Hunger Solutions.
For pick-up Saturday 4/4.
This formula was adapted from the Ligurian method, famously featured by Samin Nostrat in her indispensable Salt Fat Acid Heat and which notably uses the Ligurian brining technique: rather than salting the bread after the bake, the dough is bathed in salt water during the bake, resulting in a thin, briny outer crust and super soft, steamed interior crumb.
We are baking this thin enough to still qualify as flat bread, but puffy enough to be sliced lengthwise for sandwiches. They're going out in roughly 9"x9" slabs which should be enough for 4 good sandwiches or plenty of cubes for dipping in oil or spreading with pesto.
These are being #bakedforsocialjustice as part of our ongoing Rise Up Project, and 70% of the proceeds will be donated directly to the good folks at NH Hunger Solutions.
