Uploaded March 2025 | Updated September 2026, 1 week ago

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I decided to revisit my old Barbari bread recipe and update it to my current baking style. The old recipe required an autolyse step, quite a long slap & fold session, and several folds during bulk fermentation. All of which are time consuming, messy, and totally unnecessary. This new version only requires two folds and no kneading at all, and it skips the autolyse altogether.

📖 Get the recipe ➡️ chainbaker.com/seeded-flatbread
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🥨 Get early access videos ➡️ youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
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🌾 Buy me a bag of flour ➡️ ko-fi.com/chainbaker
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🔪 Find all the things I use here ⤵️
🇺🇸 bit.ly/us-amazon-store
🇬🇧 bit.ly/uk-amazon-store
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🥐 Learn all about bread making here ⤵️
youtube.com/playlist?list=PLJ97q0PY0sXKIWV_l16IV-wueQgtnHEl9
youtube.com/playlist?list=PLJ97q0PY0sXJWTyzcjETomlbWn89jPAwJ
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#Bread #Baking #ChainBaker