Chickpea-Leavened Bread | Boat-Shaped Bread Raised with Chickpeas

Coarsely crush the chickpeas with a mortar and pestle or rolling pin, just until each one is cracked; do not grind them to a powder, since the yeast lives on the skins. Use a thermometer to bring the water to 40°C / 104°F, then add the chickpeas and sugar. Transfer to a jar and cover the opening with cheesecloth. Leave the jar in a warm place; water above 45°C / 115°F will kill the yeast.

At the end of the resting time, there should be a finger-thick layer of foam on the surface and a slightly sweet aroma. Be sure to check the smell; do not use starter that smells sour or spoiled. Strain the mixture, discard the chickpeas, and use only the liquid.

Turn the risen dough out onto a floured surface. Fold the edges toward the center to form a round loaf, then place it on a parchment-lined baking sheet. Cover and let it rest while the oven heats.

Preheat the oven to 220°C / 430°F and place a pan of water on the bottom rack. Score the top of the loaf deeply with a razor blade and bake for 45 minutes. It is done when the crust is deep golden brown and the bottom sounds hollow when tapped. Cool completely on a wire rack.