270 g wheat flour
30 g AGRAIN® 02 IPA
280 g hand-rub water
80 g refreshed and active sourdough (alternatively 10 yeasts - do not autolysis)
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 autolysis the two kinds of flour and the water about an hour before your sourdough is ready. Autolysis sounds complicated, but is a simple blend of flour and water that initiates the formation of gluten networks. The gluten network is important to ensure the bread's good crumb and crisp crust.
Add the sourdough (or yeast) and salt to your flour mixture and knead it together until the dough is glossy, even and release the sides bowl. Cover the dough 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
Remove the dough from the fridge and leave for half an hour. Pour a little olive oil into the bottom of a shape (16*23) then pour the dough into the mould. Pour a sash of olive oil over the dough, make your hands wet and prick the dough well with your fingers. Now put the filling you want slightly down in the dough and flimsy with flaked salt, and let it all rise 1 to 2 hours. Heat the oven to 250 degrees and bake for about 20 minutes. Look at the bread and knock on it, it sounds hollow it's finished baked. 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.