Ingredients list for 1 loaf

500g white bread flour
100g starter
12g salt
350-400g warm water

Rosemary & olive & roasted garlic
75g sliced black olives
1/2 bulb roasted garlic cloves
1 sprig of chopped rosemary

Cheese & Jalapenos
75g jalapenos
125g grated cheese

Variety Sourdough Bread

Easy versatile sourdough bread.

Recipe:

In the afternoon / evening

Mix the flour with the salt then add to the bowl with the starter. Add the warm water and mix well with a spoon for about 1min or until you have incorporated all flour into the mix.

Leave for 15min to an hour to rest in the bowl.
Do 4 sets of stretch & fold with 30min apart. At the 2^nd stretch & fold add the desired ingredients.

After the 4^th stretch & fold let the dough rest for half an hour then shape the dough and place in banneton or flowered bowl.

Cover with cling film and leave overnight to prove in the fridge.

Next morning take the loaf out of the fridge and let it come to room temperature.

Pre-heat your oven to 230’C.

Take the dough and place on baking tray and slash the loaf with a lame.

Bake
230’C 20min with medium steam

210’C 30min without steam

Internal bread temperature should reach 95’C. Leave on a wire rack to cool down.

Chefs Tip	Place some ingredients in the bottom of the banneton, they will be on top of the baked bread. Start making it in the afternoon, then bake next morning. You can use a mix of flours e.g. white bread flour and wholemeal flour. Don’t use white 00 flour.
Menu suggestion	Depending on the added ingredients this is a great day-to-day bread or with cheese platters.
Wine suggestion	Dry bold red or dry white.