Cooking time: 35 minutes
340g Strong White Flour
200g Coarsely Grated Fresh Beetroot
200ml Cold Tap Water
200g White Sourdough
60ml Olive Oil
Extra Strong White Flour (for dusting)
Meet internationally acclaimed baker, author of three titles and inspirational teacher extraordinaire, Emmanuel Hadjiandreou. Wealden Times visited The Crown in Hastings where the floury magic happens on a daily basis, picked up a few age-old skills and came away with a couple of recipes
- pictures: David Merewether
- styling: Helen Barton
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