Sourdough dinnete

Ingredients for 4 servings:

• 900 g spelt flour, type 630
• 350 g sourdough (ready-made wheat or spelt sourdough)
• 2 tbsp salt
• 400 ml water, approx.
• 200 g sour cream
• 100 g crème fraîche
• 2 tsp herbal salt
• 1 egg(s)
• 100 g flour
• pepper
• Parsley
• 1 bell pepper(s)
• ½ stalk(s) leek
• 200 g bacon

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 10 minutes

Swabian pizza

For the dough, knead everything for 8 minutes until a soft dough forms and let it rise for about 2-3 hours, depending on how the sourdough rises. During this time, you can prepare the topping: Mix the sour cream, crème fraîche, spices, egg, and flour into a dough. Finely chop the vegetables and/or bacon. You can also add mushrooms, onions, etc., or just bacon. Lift the dough onto a floured work surface and do a “stretch and fold” once. There are videos online for this. Then cut out 10-12 portions and let them rest for another 15 minutes. Then stretch/press the dough with your fingertips, but leave the edges and everything thicker (than a pizza). Always place enough on a baking sheet with baking paper to fit on one baking sheet. Preheat the oven to full heat (top and bottom heat) with a baking sheet on the lowest rack. Spread each flatbread with 1-1 1/2 tablespoons of the mixture (leaving the edges free!) and top with any desired toppings. Note that the sour cream mixture is the main topping, and you shouldn’t add too much extra. Don’t add any cheese. Place the baking papers one at a time onto the preheated baking sheet, close the oven door immediately, and bake for about 10-12 minutes. Repeat this process for all the other sheets.