Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to any meal. The recipe here uses a sourdough starter, but don’t worry if you don’t … Continue reading "Spring onion, walnut & sundried tomato sourdough"
Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to any meal. The recipe here uses a sourdough starter, but don’t worry if you don’t have one – it works well with instant yeast too, just follow the instructions below to make the method work for you. Feeding a crowd? Serve it in slices with the wild garlic pesto (find the recipe to the right) or elevate the flavours of the panzanella (p.112) by turning it into chunky breadcrumbs. Makes: 1 large jar This rich, earthy pesto makes great use of spring wild garlic. Paired with pasta, slathered on toast or spooned into a pie, pastry or pizza, it comes together in minutes and works wonders at elevating meals – simply add a spoonful and watch the magic happen. Toasting the nuts is key as it unlocks more flavour, whilst the garlic cloves balance out the wild garlic nicely – making for a next level pesto.Serves 8-10
Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.
If using instant yeast: 2 hours
Baking time: 4 minutes
If using instant yeast: Cover the bowl with oiled clingfilm and place somewhere warm. After an hour, remove the cling film, punch the dough to knock it back a bit, then mould into a circular shape and place on a lined baking tray. Leave for 1-2 hours until doubled in size.
If you’re using instant yeast: score the top of the bread with a knife, place in a preheated oven at 220°C and bake for 25-30 minutes until golden brown.Wild garlic & hazelnut pesto
Prep time: 10 minutes
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