Dan Lepard’s recipe. The dough was really easy to work with (no need to knead, just fold 12-14 times after overnight fermentation, as most gluten is developed after fermenting overnight). Believe many people can make it. The bread is really really soft. Delicious & worthwhile to try! I would like it spicier (as always), and will add more spices next time. Happy Spring!
Very wet dough. But it’ll be fine after overnight. The wet dough is to facilitate gluten development during overnight fermentation.