Maslin Bread

This is William Rubel’s eighteenth-century maslin loaf, presented at the seminar on bread history for all the participants to bake. The initial step in making the dough produces a barm, which is a foam or sponge that is formed in the fermenting or leavening process, authentic from that era and suggestive of a sourdough starter. Once you get your head around the measurements, and have decided on the flour ratios for your loaf, the recipe is pretty straight forward. I used th