270 g wheat flour
30 g Agrain® 02 IPA Super Grain Flour
280 g lukewarm water
80 g refreshed and active sourdough (alternatively 10 g yeasts - do not autolysis)
8 g salt
To the top:
Olive oil and flake salt
Herbs, semi dried tomatoes, potatoes, olives or a little firm cheddar cheese
The day before
Start by doing an autolysis with the two kinds of flour and the water about an hour before your sourdough is ready. Autolysis sounds complicated, but it's simply a mix of flour and water that initiates the formation of the gluten network. The gluten network is important to ensure the bread's good crumb and crispy crust.
Add the sourdough (or yeast) and salt to your flour mixture and knead it together until the dough is smooth and lets go of the sides of the bowl. Cover the dough with a tea towel and leave it on the kitchen table for about an hour until you can see it has started to rise.
Now refrigerate the dough until the day after.
On the day
Take the dough out of the fridge and leave for half an hour. Pour a little olive oil into the bottom of a baking tin or pan (16x23 cm) then pour the dough into the pan. Pour a splash of olive oil over the dough, make your hands wet and prick the dough with your fingers, so you leave small holes in the dough. Now push the filling you want slightly down in the dough and sprinkle with flaked salt. Let it rise 1-2 hours. Heat the oven to 250 degrees and bake for about 20 minutes. Look at the bread and knock on it - if it sounds hollow it's finished. TIP: About 60 g. of the wheat flour can be replaced with wholegrain flour, it gives a slightly heavier bread, but still with a good crumb, and lots of flavor.