This is one of the simplest, yet most delicious breads you can possibly make. The end result is so incredible we often munch it just plain with no spread at all! Or, as a lunch or dinner, pair it with a variety of cured meats, cheeses and pestos.
Ingredients
- 600 g wheat flour
- 3 tbsp gluten flour if you have it
- 450 g water (400 g if you don’t have gluten flour)
- 3 tbsp quality olive oil + more to bake
- 100 g sourdough starter (100 % hydration)
- 20 g salt
Brine
- 50 ml luke warm water
- 10 g salt
Method
Use stretch & fold method to make the dough, then retard for 24-48 hours. Check out this page if you’re unfamiliar with the stretch and fold technique, the superior way of making the most incredible dough 🙂
Tip the dough into a well oiled sheet pan, flip the dough to get the “smooth” side up, stretch roughly to the shape of the pan and rest for 30 minutes to let the gluten relax, then stretch again into the corners. Final proof the dough for 30-60 minutes until double in size.
When ready to bake, make the brine by simply mixing water and salt. Dip the fingers of your dominant hand into the brine and gently, but firmly dimple the dough. The brine will further salt the bread, as well as prevent your fingers from sticking to the dough.
At this point you can bake the bread just as is, but we usually sprinkle it with some fresh rosemay. Other herbs, like parsley, or even umami packed ingredients like sun dried tomatoes, olives or anchovies goes on now.
Bake at 200C for 20-25 minutes until nicely golden brown.
No sour dough?
If you have no sourdough, replace the starter with 50 g water and 50 g flour, and add 3 g dry yeast. Ferment in the fridge for 48 hours. It won’t be the same, but it’ll be a fantastic bread!
