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Ingredients

 

• 250 g Wholemeal bread flour

• 250 g White flour

• 350 g-400 g lukewarm water

•  150 g bubbly, active sourdough starter

• A handful nettle shoots, washed and finely chopped

• 7 g spirulina (optional)

• 8 g salt

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Method

 

STEP 1 - Autolyse

 

In a big bowl, mix together Wholemeal bread flour, white flour water. Mix well to combine all ingredients. Then cover and let it rest for 30 minutes at room temperature.

 

STEP 2 - Fermentolyse

 

Incorporate the salt, active sourdough starter, finely chopped nettle, and spirulina into the dough mixture. Ensure all ingredients are well combined. Next, With your hand like a fork, gather the dough, gently stretching it from the edges and folding it towards the center. Repeat this process several times (see the video). Sprinkle wheat flour over the dough to prevent its surface from drying out. Cover it with a kitchen towel, and allow it to rest at room temperature for 30 minutes.

 

STEP 3

 

Continue to stretch and fold the dough three additional times, at 20-minute intervals, without kneading. Ensure the dough maintains a soft and sticky consistency. Wetting your hand with water can facilitate the folding process. Sprinkle wholemeal flour evenly over the dough, then cover it with a towel and leave it to rest overnight at room temperature. This allows the dough to develop its gluten for a period of 6 to 12 hours.

 

STEP 4 - Next day

 

Generously dust a proofing basket or bowl with flour. Turn the dough, which has been left overnight, onto a surface generously sprinkled with flour. Shape it into a round, gently folding the edges toward the center without kneading or deflating the dough. The dough will be quite soft. Carefully transfer it to the prepared basket or bowl, sprinkle with flour, and let it rest for an hour. During this time, you'll notice air bubbles forming from the fermentation process.

 

Meanwhile, preheat the oven to 250°C / fan 230°C / gas mark 10. Place a cast iron pot with a lid inside the oven to heat up.

 

STEP 5 - Bake

 

Carefully!! It's hot!! Line the pan with baking paper. Place the loaf top side down in the hot cast iron pot.

 

Using a razor blade, make a slash in the dough or create decorative patterns. Put the lid on and bake for 35 minutes. Then bake uncovered for 15 minutes more.

 

Let it cool before slicing. Enjoy with butter, fresh cheese, goat cheese, or vegetable tapenades for a delightful culinary experience.