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Wild garlic bread with sourdough

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Ingredients for 1 servings:

  • 500 g wheat flour type 405
  • 1 bunch of wild garlic
  • 1 egg(s), size M
  • 75 g sourdough
  • 7 g dry yeast
  • 1 tsp salt
  • ½ tsp sugar
  • 50 ml cream
  • 50 ml olive oil
  • 200 ml water, warm
  • e.g. sour cream butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

Finely chop the wild garlic and then mix all ingredients into a smooth dough. Let the dough rise for 15 minutes. Knead the dough again, then pour it into a baking pan greased with sour cream and butter. Cover the pan (30x10x6cm, for 500g bread) and let the dough rise until it has doubled in size. Preheat the oven to 220°C (425°F). Bake the dough on the lowest rack at 220°C (425°F) for 15 minutes. Then reduce the temperature to 180°C (350°F) and bake for another 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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