Farmer’s bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and various types of flour. It can be sweetened with malt syrup, molasses, honey, or treacle. Caraway seed is a common addition too.
This kind of bread would be made with a sourdough starter. Other recipes suggest using a yeast derived preferment and others even add some vinegar for extra acidity. I decided to stick to cold bulk fermentation which gets us as close to sourdough as we can get with using commercial yeast.
It is also the easiest and most fail proof-fermentation method. Another great thing with cold fermentation is that it allows us to easily use the no-knead method. It would be hard to simplify the process even further without any compromises.
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