No-knead, no yeast country and semolina breads
For several months, I have been trying to come up with a way to make bread that combines the ease and time control of Jim Lahey's fabulous no-knead bread technique with the sweet fresh taste achieved by making a no-yeast levain bread following the technique set forth in Chad Robertson's wonderful Tartine Bread. In short, to make a no-knead no-yeast bread.
This turns out to be difficult, because the levain does not provide the loaf with as much natural "oven spring" as yeast does. Intervention is necessary, and came in the form of shaping the loaf with a twisting motion after the long rise and again an hour later, as described in detail in the recipes. After quite a struggle, many flat loaves, and numerous consultations with my friend John Hoppin, I think I've got it. For the recipes for a crusty country style boule and a semolina bread with fennel, sesame and poppy seeds, as shown above, just click on the links.
If you make one or both of these breads, please let me know how it comes out. I am eager to improve on the recipes.