
A birthday loaf for a family member from New Zealand
Easy shape sourdough, if you make a mix too wet to mold into a boule.
Ingredients
155 Stiff starter
275 water
25 olive oil
415 strong white or Italian 00
10 salt
selection of toppings.
Method
Make your dough in your usual way, but leave out half the salt.
Knead or stretch and fold through the bulk fermentation stage.
Then at the shaping stage just pop it into an oiled tray, so its about an inch thick.
The press your fingers through, drizzle with olive oil and sprinkle with the remaining salt and add any other toppings.
Fridge proof overnight and bake in a hot oven 250 or 230 fan for about 30 minutes until the top is golden brown.
Cool on a wire rack.
Added by: Nick Burton
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