Bread with Wild Garlic

INSTRUCTIONS

• 1
  Mix the sourdough starter with lukewarm water, add sifted flours and salt. Knead a smooth elastic dough that is only slightly sticky.
• 2
  Place the prepared dough in a bowl, dust with flour, cover with a cloth, and let it rise in a warm place for 2½ hours. Every 50 minutes, degas the dough by folding it in half.
• 3
  Chop the wild garlic into smaller pieces. Turn the risen dough onto a floured board, stretch it into a flat shape, sprinkle with wild garlic, and roll it up like a roulade. Fold the edges of the dough upwards and place the loaf into a well-floured rattan basket. Cover with a cloth and let it rise for about 2 hours in a warm place until the dough doubles in size. You can also put the basket in a plastic bag and place it in the refrigerator overnight.
• 4
  Before baking, preheat the oven and a cast iron pot. Place the cast iron pot with the lid in the oven and heat it for half an hour at 260°C. Once the oven is heated, turn the bread onto a peel or board sprinkled with coarse flour, quickly score the loaf, and slide it into the heated pot, whose bottom is pre-dusted with coarse flour. Lightly spray the loaf with water and quickly cover with the lid to create steam in the pot. After placing the bread in the oven, reduce the temperature to 230°C, bake for 20 minutes in the covered pot, then remove the lid, reduce the temperature to 200°C, and bake for another 20 minutes. Turn off the oven and leave the bread in it for another 10 minutes.
• 5
  Remove the baked bread from the pot and let it cool completely on a rack.
• 6
  You can also bake the bread on a stone or tile. It is similar to baking in a cast iron pot. Preheat the stone in the oven, then sprinkle it with coarse flour or semolina, turn the loaf from the basket onto it, quickly score it, and return the stone to the oven. To achieve a crispy crust and a good rise, the bread needs moisture. During the first 2 minutes of baking, spray the sides of the oven with water every 30 seconds, using a plant sprayer. If you have glass doors, be careful not to crack them. It's important to work quickly so the oven isn't open for too long, otherwise, not enough steam will form.