Ancient Chickpea Yeast Bread

Ingredients

• The bubbly sponge from Phase 2
• 2 to 2.5 cups all-purpose or bread flour
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil
• 3/4 cup warm water (plus more as needed)
• 1.5 cups Manchego cheese, cut into small 1/4-inch cubes (optional)
• 1 to 2 teaspoons Chiltepin peppers, lightly crushed (optional)

Method

1. 1

   Attach the dough hook to a stand mixer and add the bubbly sponge, 2 cups of flour, salt, olive oil, and 3/4 cup of warm water to the bowl.

2. 2

   Mix on low speed until a shaggy dough forms, drizzling in more warm water a tablespoon at a time if needed until a tacky, soft dough forms.

3. 3

   Knead on low-to-medium speed for about 5 to 7 minutes until smooth, highly elastic, and pulling away cleanly from the bowl.

4. 4

   If adding Manchego and chiltepin, turn the dough onto a floured surface, stretch into a flat rectangle, scatter the cheese and peppers over top, fold like an envelope, and gently knead by hand for 1 minute to distribute.

5. 5

   Form the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for about 2 hours or until doubled in size.

6. 6

   Gently punch down the dough and shape into a round loaf or oval batard, then place on a parchment-lined baking sheet.

7. 7

   Cover gently with a towel and let rest for 45 minutes to 1 hour to puff up.

8. 8

   Preheat oven to 400°F.

9. 9

   Score the top of the bread with a sharp knife and bake for 35 to 40 minutes until deep golden brown.

10. 10

    Let cool completely on a wire rack before slicing.