Name: Mediterranean Mariner Bread
Yield: Makes 1 loaf
Ingredients: 5 grams (1½ tsp) instant yeast; 13 grams (1 tbsp) extra-virgin olive oil, plus additional for the pan and dough; 6 to 9 grams (1 to 1½ tsp) flaky sea salt, preferably Maldon, for sprinkling on top; 55 grams (3 tbsp) anchovy juice (colatura di alici) (anchovy syrup); 225 grams (¾ c + 3 tbsp) water at about 60°F (15°C); 100 grams (½ c + 3½ tbsp) medium whole wheat flour; 0.2 gram (pinch) instant yeast; 100 grams (½ c + 3½ tbsp) white flour; 0.2 gram (pinch) ground cloves; 125 grams (¾ c + 2½ tbsp) white flour, plus additional as needed for working with the dough; 100 grams (¼ c + 3 tbsp) water at about 60°F (15°C); 25 grams (¾ c + 1½ tbsp) white rye flour

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

When I worked in Las Vegas, there were two Italian chefs who served my breads. One of them, a very food-wise Tuscan, caught my imagination with an old sea tale. He’d heard a myth that Mediterranean fisherman on longer voyages made a bread with the liquid used for curing anchovies in place of salt. An email to Mario Batali produced a reference to Apicius, an ancient collection of Roman recipes. Nosing aro