Four Birds, One Stone (Rye-Fennel Crackerbread)
The birds, from my mental To-Try list:
- A flatbread
- More rye bread
- A bread that doesn’t take a whole day (or longer) to make
- A recipe from Daniel Leader’s new book, Local Breads
And the stone:
Leader’s Rye-Fennel Crackerbread from far northern Italy was absolutely painless to make, a real treat to eat, and a welcome break from boules and batards. It wasn’t quite 100% crisp, but I’m more than willing to attribute that to baker error (like maybe underbaking a little, and forgetting to pierce them before baking.) And in under two hours from start to finish, there’s just no excuse not to try it again soon.
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