Cranberry sourdough bread.

300g bread flour(85%)
50g wholemeal flour (in the UK) (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries

08:00 refresh levain (1:2:2)

12:00 - mix water and flour,
* 12:00 - 13:00 - autolyse
- if your levain isn't ready at 13:00 no worries, keep the autolyse going until levain is ready.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min,
13:30 - add salt, mix, rest 30 min.
14:00 - lamination, + add berries on rectangle, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins,
16:15 - 18:15 - Leave untouched for 2 hours.

Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain).
18:15 - preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min,
19:00 put in refrigerator for 16 hours,
19:00 - 11:00 - refrigerator.

10:00 turn on the Oven - my is max 250°C,
11:00 - bake 230°C with closed lid 25 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!

* - the temperature is set depending on your oven is.
The majority of home ovens are horribly inaccurate and uneven.
Most ovens can be calibrated, so buy yourself a cheap oven thermometer, pull out the oven’s instruction manual, and try to get the oven calibrated as best you can.

My Sourdough.

What have I learned to Date.
So. My Process step-by-step.
For One Loaf Bread - 608g.

Preparation:
Feed your starter the night before planning to bake:
- 15g ripe starter
- 30g filtered tepid water (30-40C)
- 30g bread flour
I used 25% Wholemeal rye flour + 75% Strong White Bread Flour.

Feed and leave the sourdough starter at room temperature overnight.
My average RT 20C
I like to use my oven with light on (T 25C).
The next morning the starter should be active and full of bubbles and ready to bake with.
This can take anywhere from 2-12 hours or more depending on room temperature and the condition of your starter.

Do Float Test:
If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water:
- Your starter floats to the top - it can be used.
- Your starter sinks - not ready to use OR it's past it's peak and should be fed again.

Note:
If you only bake a few times a month, keep your starter in the fridge and feed it once a week.
If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
When you decide to bake, take starter out of fridge a day before you plan to use and give starter two feeds, 12 hours apart, at a 1:5:5; 1:3:3 or 1:2:2 ratio at room temperature.
This should remove the acid load that it accumulated in the fridge and bring it back to full strength.
Once your starter consistently doubles in volume within 8 hours (average) of refreshment (tripling would be even better) then you can consider:
- refrigerating it or
- use it
before it starts to collapse!

Starter health is key when it comes to successful sourdough!
The number one priority for any would-be sourdough baker is to learn to manage their starter.
Observation gives you knowledge the rhythm of activity your starter: knowledge of the length of time from feeding to its peak.
You can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is ready to collapse.
The "active" or "mature" starter you use in your recipe becomes the "levain".
It is the starter that leavens the dough.

Dutch Oven Bread and Brioche French Toast.

Simple Recipes From Around The World and advice to a new blogger from Sandra Mihic.

- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking

"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:

1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.

2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.

3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.

4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.

5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
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Cranberry sourdough.

300gr bread flour (85%)
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries

08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.

Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator

10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!

Paul Hollywood's Sicilian lemon and orange sweet bread.

- Paul Hollywood's Sicilian lemon and orange sweet bread recipe
This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread).






improved version!

Slovenian nut bread - potica.

12 to 16 servings
This version's baked in a large Bundt pan.
ingredients:
For the dough
16 tablespoons (2 sticks) unsalted butter
1/2 cup whole milk
1/4 cup warm water (105 degrees)
4 1/2 teaspoons (2 packets) dry yeast
3 large egg yolks
2 1/2 cups flour, plus more for rolling
1/4 teaspoon salt
1/4 cup sugar
For the filling
1 teaspoon ground cinnamon
2 cups finely chopped walnuts
3 tablespoons plus 1 cup sugar
1/2 cup chopped pitted dates
3/4 cup whole milk
3 large egg whites, at room temperature

Method:
For the dough:
Combine the butter and milk in a small saucepan over medium-low heat; cook until the butter has melted, then turn off the heat and let cool to lukewarm.
Pour the warm water into the bowl of a stand mixer or handheld electric mixer, then stir in the yeast.
Let sit for at least 5 minutes (to make sure the yeast is active; it should bubble or foam on the surface).

Stir in the egg yolks and the milk-butter mixture, then add the flour, salt and sugar.
Beat on medium-low speed to form a sticky, smooth dough.
Transfer to a mixing bowl greased with cooking oil spray; cover with greased plastic wrap directly on the surface and refrigerate 8 to 12 hours (overnight).
The dough also can be mixed by hand.

For the filling:
Combine the cinnamon, walnuts, 3 tablespoons of the sugar, the dates and milk in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring, until the mixture thickens.
Let cool.

Pour the egg whites into the bowl of a stand mixer or handheld electric mixer fitted with a balloon-whisk attachment.
Beat on medium speed until frothy, the increase the speed to medium-high.
Gradually add the remaining 1 cup of sugar, beating to form a meringue that holds firm peaks.
Gently fold the meringue into the cooled walnut mixture.
Divide the rested, refrigerated dough in half.
Lightly flour a work surface.
Working with one portion of the dough at a time, dust on both sides with flour and roll each one out to a round that's 18 to 20 inches in diameter.
Spread half the walnut mixture on each round of dough, leaving a 1-inch margin at the edges.
Starting at the bottom, roll each round into a fairly tight log, like a jellyroll.

Grease a large Bundt pan with cooking oil spray; transfer one rolled filled log there, wrapping it around inside the pan.
Fit the second log the same way, on top of the first one.
Their ends should not meet in the same place.
Cover and let rise in a draft-free spot for 30 minutes.
When ready to bake, preheat the oven to 180C/350F.

Place the Bundt pan on a baking sheet; bake (middle rack) for 50 to 60 minutes, until the top is nicely browned and a tester inserted into the bread comes out clean.
Let cool in the pan for at least 5 minutes, then invert onto a platter.
Cool further before slicing.

The dough needs to be refrigerated overnight.
- The Pope joked about Slovenian nut bread with Melania Trump. Here’s how to make potica | The Sacramento Bee:

- The most yummy of all – sourdough chocolate babka |:
...for potica recipe you can check my chocolate babka recipe!
'via Blog this'

How Tartine’s Starter Traveled the World.

- How Tartine’s Starter Traveled the World and Changed Bread Forever | Bon Appetit:

'via Blog this'

Schiacciatine by Emiko Davies.

Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
Schiacciata is a variety of flat bread, sort of like focaccia, frequently seasoned with olive oil, rosemary, etc.
The Florentines frequently use them for making sandwiches.
"Schiacciatine" presumably are little schiacciate.
"The recipe I thought must absolutely be shared with everyone is for the schiacciatine.
Any Florentine bakery worth its salt has these little round discs of schiacciata (like a sort of Tuscan focaccia), sometimes as large as your hand, sometimes slightly larger, sometimes mini versions.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
A few notes: Field indicates that this makes 6 six-inch schiacciate but I like them a little smaller to make 8 (even 10), a size that fits nicely in your hand.
All the resting in the shaping process is to enable the dough to relax while you stretch it to its right size.
Don’t worry, be patient.
Also, don’t be afraid to use lard; it is more traditional as an ingredient and imparts the most delightful crispness to the schiacciata that butter just doesn’t give."
Schiacciatine Fiorentine
For the dough:
7 grams (1 small packet) active dry yeast or 18 grams fresh yeast
375 ml warm water
2 tablespoons olive oil
30 grams lard or butter, at room temperature
500 grams all-purpose flour
1 ½ teaspoons (8 grams) salt, plus extra salt flakes for sprinkling
Olive oil for brushing tops
For the toppings:
1 red onion, halved and thinly sliced
1 tomato, thinly sliced
handful of fresh basil or thyme leaves
salt
For the dough:
Stir the yeast into the water in a large bowl and allow to stand 10 minutes until dissolved.
Add the oil and lard.
Combine the flour and salt in a wide bowl and make a well in the centre.
Pour the liquid mixture into the well and stirring from the centre, gradually incorporate the wet and dry ingredients until you have a dough.
Knead until smooth and soft, about 8-10 minutes.
Place the dough in a lightly oiled bowl and let rise, covered, until doubled in size, about 1-2 hours.
Flatten the dough slightly on a floured surface and cut into 8 even portions, rolled into balls.
Let rest under a tea towel 15 minutes.
Dimple the balls with your fingers, flattening into a disc and rest another 15 minutes, covered.
Dimple again, stretching further.
Brush discs with olive oil, sprinkle with some salt and place on baking trays lined with baking paper.
Let rise 1 hour or until doubled in size, covered with a tea towel.
Dimple the dough once more, brush again with olive oil and top with your selected toppings.
Bake at 220ºC for about 15 minutes or until golden.
Serve warm or at room temperature.
Best eaten on the day they are made.
For the toppings:
You could use any vegetables you like really — thin strips of zucchini lightly sauteed with a little garlic; some leftover peperonata; fresh zucchini blossoms.
The important thing to remember is to only gently cook the vegetable toppings (tomato and zucchini flowers don’t even need any pre-cooking), do not brown them, they’ll get a blast of heat in the oven that will take them a little too far otherwise.
For onion topping, gently sweat the onion slices in a knob of butter and a splash of olive oil with a pinch of salt and some fresh thyme leaves.
Don’t let the onions colour, just cook gently until they are completely soft, sweet and translucent.
For the tomato topping, simply place fresh slices of tomato on the dough, sprinkle with salt and torn basil.

- Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
- a sort of Tuscan focaccia.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
'via Blog this'

My Hamelman Vermont Sourdough.

Lara's bread. From #katryarecipes "My morning exercise".

Bread - My morning exercise from #katryarecipes.
recipe:
400 wheat
100 spelt
400 water

Sourdough Bread with a Stiff Starter from the perfect loaf.

Baking Sourdough Bread with a Stiff Starter | the perfect loaf:
Lara's Bread!

Pane con Lievito Madre di Francesco Favorito. Pane e altri pasticci. Lara's bread.

- Хлеб на закваске Франческо Фаворито — Pane con Lievito Madre di Francesco Favorito | Pane e altri pasticci - Хлеб и другая выпечка:
Verifica's Blog:

My first bread with "lievito madre".

from #katryarecipes
Времена года / Four seasons: Мой первый хлеб на "итальянской закваске - lievito madre".:

Artisan style overnight bread.

375g (2 3/4 cup + 2 tbsp) all purpose flour
125g (3/4 cup + 3 tbsp) whole wheat flour*
400g (1 3/4 cup) water, lukewarm, 30-35C
12g (2 tsp) fine sea salt
2g (1/2 tsp) instant yeast
95g (1 cup) walnut halves

Preheat the oven to 180C.
When the oven is hot, roast the walnuts for 15-20 minutes in a small baking sheet, stirring halfway through, until the walnuts are lightly browned and smell toasty.
Set aside to cool.

In a large mixing bowl, add the all purpose and whole wheat flour and mix with your clean hand, or a wooden spoon until shaggy.
Cover and let sit for 20 minutes.
Sprinkle the salt and yeast over the top of the dough.
Using wet hands, incorporate the salt and yeast by reaching under the edges of the dough and gently pulling it up and away from the sides of the bowl, then folding the dough to rest on top of salt mixture.
Give the bowl 1/4 turn and repeat, until you've pulled and folded the dough over all the salt and yeast to cover.
Next, pinch the dough into several segments between your first finger and thumb.
Then repeat the folding process to bring the dough back together to one piece.
Repeat this segmenting and folding a couple more times until the salt is well distributed.
Rewet your hands as necessary to prevent the dough from sticking.
All in all, this process will only take 1-2 minutes.
Leave the dough to rest for around 10 minutes, covered.

After ~10 minutes, sprinkle the toasted walnuts overtop, and incorporate with wet hands using the same method you used to add the salt and yeast.
When the walnuts are well distributed with the final folding of the dough, turn the dough ball so the seam is face down in the bowl.
Leave to rest for 20 minutes, covered.
{You will be leaving the dough to rise for a total of 2 to 2½ hours at room temperature.
During this time you will apply 3 folds to the dough every 30 minutes for the first 1 1/2 hours, and then leave it to rise untouched an additional 30-60 minutes.}

After incorporating the walnuts and letting the dough rest for 20 minutes you will apply the first fold.
Using wet hands and the same process you did to fold dough over the salt and nuts, you will reach your hands under a section of the dough, lift gently so not to tear the dough, and place it over top the rest of the dough.
Turn the bowl slightly and repeat around 4 times until you have a nice ball in the bowl.
Rotate the ball so the seam is touching the bowl.
Let rest for 30 minutes.
Repeat the folding.
Rest another 30 minutes and fold for the last time.
Leaving the seam down, let the dough rise at room temperature at least another 30 minutes (no longer if your kitchen is much warmer than 20C).

Move the dough to the fridge and leave overnight, or no longer than 36 hours.

One hour before you are ready to bake the bread, preheat the oven to 250C with your high heat safe dutch oven inside.
While the oven is preheating, shape your bread.

First prepare either a proofing basket or a large mixing bowl.
If using a proofing basket, simply generously flour the basket and use your hands to distribute the flour around the bowl.
If using a large mixing bowl, line it with a lint free towel, and then generously sprinkle flour onto the towel.
Lightly flour a clean work surface, and gently ease the dough (so not to allow the gases formed to escape) onto the counter.
Gently ease the dough into a large rough circle (the shape isn't important), being careful not to tear the dough.
To shape the dough, you will begin with the same folding technique (this time with dry or lightly floured hands).
Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle.
Take the next section and repeat, and move around the dough until you have created a tight ball.
Take the ball of dough and move over to an unfloured section of the counter.
With the dough sitting on the counter seam side down, cup the dough ball between your hands with your pinky fingers resting on the counter behind it.
Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling.
Turn the dough about a quarter turn and repeat.
Do this until you've gone in a full circle and the skin around the dough ball is taught.
Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch.
Then place the ball of dough into the prepared proofing basket or mixing bowl seam side down.
Dust a little extra flour over top, then cover with a towel and leave to rise for ~60 minutes (If your kitchen is very warm you may only leave it for 45 minutes).
To check the dough is ready for the oven, dip your finger first in a little flour, then poke the dough about 3/4".
If the indentation springs up slightly but then stops, leaving a smaller indentation, the dough is ready to bake.
If it springs up almost 100% right away then it needs more time.
If the dough doesn't spring back at all, it is overproofed, but that's ok, still bake it, just get it to the oven as quickly as possible.
When the dough passes the indentation test, it's time to bake.
Using oven mitts, carefully remove the dutch oven and take the lid off.
Turn the proofing basket upside down on to a floured surface and tap the basket to release the dough.
You should see some cracks on the top of the dough (where the seams were), this is where the dough will expand and crack and where the height of the loaf comes from.
Using two hands, carefully lift the dough and drop it into the dutch oven (be careful of burning yourself!).
Cover the pot and place it into the oven.
Bake for 30 minutes covered.
After 30 minutes, carefully remove the lid, turn the heat down to 230C and bake an additional 20 minutes.
You can bake longer for a darker crust, or slightly less time for a lighter crust.
When you have reached your desired crust, remove the pot from the oven and turn the bread out.
Place it on a cooling rack and allow to cool for at least 20-30 minutes before slicing into.
It finishes baking outside of the oven in these last minutes.
Enjoy your bread!

To store, place cut side down on a cutting board, never place it in fridge, and do not put in a plastic bag.
If it is going to take you more than 3 days to eat the bread, slice it and transfer it to a freezer bag, with pieces of parchment or wax paper between the slices.
Keep frozen and toast as needed.
NOTES
*I often use whole wheat white flour
*Recipe adapted from methods in Flour Water Salt Yeast by Ken Forkish
- Overnight Artisan Walnut Bread • the curious chickpea.

Bread.

- Mia’s Freshly Baked Poolish Bread – The Beat That My Heart Skipped:
‘Poolish’ is an amazing bread that be made with a miniscule amount of bakers yeast.
It is the one dough that can’t be kneaded by hand – it’s just too wet and sticky, so this is a great recipe for a busy person it just takes some preparation beforehand.
It’s the wet dough that results in a nice crusty holey bread.
Poolish bread also has some of the lovely flavours of sourdough so is really tasty eaten on it’s own with butter.

Dough won't hold shape.
For example: I want a rye loaf.
Do I want it 20% rye (of the flour) or 40%? I decide on 35%, say.
So now I know my flour (by weight) will be 35% Rye and 65% white.
Hydration: I want 68% which will have good oven spring in a tight shape when proofed in a basket.
I want my loaf to weigh 680 grams (1.5 lbs).
I am baking 10 loaves.
So I know the total weight is 680 * 10 loaves = 6,800 and I know of that the flour will be 6800/165 (divisory parts because its 65% hydration, if it were 70% hydration the divisor here would be 170 not 165) * 100 (because flour is always the baseline of 100%, called 'baker's percent') = 4121 of which 35% (1442) is Rye and the rest (2677) is White, and the water is the remainder of the total weight (= 6800 - 4121 flour) or calculated separately 6800/165 (65% divisor) *65 (the hydration level for water of 65% versus the flour which is 100) = 2679.

- Techniques | Paul Hollywood:

- Bread Baking Clinic: Under-Kneading & Over-Kneading | Kitchn:

- How To Make Bread | Kitchn: "Poolish"

- Bake Bread! 20 Tips, Tricks, & Ideas for No-Knead Bread | Kitchn:

- The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes Recipe | Serious Eats:

- Baking SOS: How to solve 10 common bread problems by Luis Troyano | BBC Good Food:

- My Best Sourdough Recipe | the perfect loaf:

- Transferring from banneton to hot iron dutch oven | Stella Culinary:

- Tips on handling high hydration dough – Weekend Bakery:

- Mia’s Freshly Baked Poolish Bread – The Beat That My Heart Skipped:

- Baking with Steam in Your Home Oven | the perfect loaf:

- Recipe Index:

Kefir bread.

From Carl Legge.
"I’ve previously posted about this here.
But for these loaves I changed the process slightly.
I made plain white bread using Shipton Mill No 4 flour as I wanted to make bacon sandwiches the next morning.
White bread is always best for bacon"

This makes enough for 2 loaves of approximately 750g each.
Ingredients
Poolish
Live strained kefir 285g
Strong white flour 215g
Date syrup (or honey) 50g

Dough
Poolish from above 550g
Strong white flour 650g
Fine sea salt 15g
Warm water 280g

Method
Start the poolish the afternoon before you want to bake.

Mix all the ingredients together in the bowl you’ll mix the dough in (saves on washing up).
Cover with plastic or a damp tea towel.
Leave in a warm place until the next morning.
The date syrup or honey gives the kefir a quick sugar rush to get the leaven started.
By the morning, you should see the poolish slightly bubbly.

Then add the other ingredients and knead in your Kenwood Chef or similar for 6 minutes or do it by hand.

Cover again and allow to rest for 2 hours or so.
Then fold as I show you in this post for pain de campagne.
Two short folds at intervals of approx 1 hr rather than intensive kneading are adequate to give the dough shape and structure.

Cover and rest for an hour: fold again.
And finally cover and rest for another hour and then fold.
Cover and rest for an hour.

Divide the dough in two.
Shape to your fancy – there’s some shaping tips in a video in the pain de campagne recipe above.

Allow to prove for about a couple of hours.
And while this is happening, preheat your oven to 230°C.

Slash the bread artily.
Bake the bread for 15 minutes at 230°C with some boiling water in a tray at the bottom.
Then take out the tray, turn down the oven to 190°C and bake for a further 30 minutes.

OR in cup:
Sponge
1 1/4 cups of drained kefir milk (no kefir grains left in)
1 1/5 cups strong white bread flour
Scant 7 tbsp warm water
Scant 3 tbsp honey

Dough
2 1/3 strong white bread flour
2 1/2 plain or all purpose flour
3 tbsp of olive oil or similar
1 tbsp fine sea salt
(scant 7 tbsp warm water may be needed)

230 Celcius is about 450 Fahrenheit
190 Celcius is about 375 Fahrenheit

Wild Garlic Focaccia.

Wild Garlic Focaccia:
This Wild Garlic recipe (Ramsons) with the grains of salt and the soft oil on top of the fluffy bread is quite simply perfection.

This is my basic bread recipe that I use for simple loaves and rolls with other types of flour. I think the texture is better for focaccia if it is made from white flour but feel free to play with other combinations.

Ingredients
600g strong white plain flour
1 teaspoon sea salt
2 level teaspoons easy-mix dried yeast
3 tablespoons olive oil
400g warm water
Topping
50g ramsons, washed and finely sliced
Salt and pepper
30g freshly grated parmesan cheese
About 50g olive oil
Instructions
Place the flour, salt and yeast in a large bowl and mix together. Add the water and oil and mix together with a wooden spoon. Either turn out onto a lightly floured table and knead for about 10 minutes until smooth and elastic, or use a table mixer and knead for 5 minutes on the lowest speed. Either way, do not allow the dough to become dry especially if you are kneading by hand, by adding extra flour. As you knead the dough will become silkier in texture and less likely to cling to hands or table.
Return the dough to a reasonably clean bowl. Cover with cling film and leave in a warm place until double in size. This will probably take up to 2 hours.
Line 2 baking trays that are about 22cm by 32cm (or use one large tray) with baking parchment.
Lightly dust the work surface with flour, turn out the dough and flatten with your hands. Divide in half and either roll out to the size of the trays or push out with your hands. If the dough stiffens and will not flatten, then leave it to relax for 5-10 minutes and try again. Place in the trays and sprinkle with the prepared ramsons, seasoning and cheese. Leave to rise once again for about 40 minutes.
Preheat the oven to 220ºC gas 7
When the dough has risen, dribble the top generously with the oil and use your fingers to dimple the surface so the oil collects in the depressions. Place in the oven and bake for 15-20 minutes when it should be a pale golden brown. Lift out of the trays using the paper and place on a cooling rack, sliding the paper from underneath so the steam can escape and preventing the bread from going soggy.
Wild Garlic Focaccia [Eat Weeds]
'via Blog this'

Georgian cheese bread ( Imeretian khachapuri).

georgian cheese bread (khachapuri) #TwelveLoaves — A Shaggy Dough Story:
Different regions have their own variations.
Two of the most popular are Imeretian, which is what I made–a circular stuffed bread, and Adjarian, basically a big open canoe of dough filled with molten cheese and topped with an egg.
A golden brown, chewy, butter topped dough surrounding an ooey-gooey filling of molten hot cheese.
So! Imeretian khachapuri.

Ingredients
2 1/4 teaspoons active dry yeast (7g/ 1/4-ounce package)
7 tablespoons warm water (40-46C/105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 pound (230g) sulguni cheese (traditional) OR
1/4 pound (115g) Havarti cheese, coarsely grated AND
1/4 pound (115g) salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted

Directions
Pour warm water into a small bowl, sprinkle yeast on top, then stir in 1 tablespoon of the flour.
Let stand until mixture is foamy.
Add remaining flour and salt to a large bowl and mix.
Add the egg and yeast mixture and stir.
Flour a work surface, turn the dough out and knead for about 5 minutes until the dough is smooth.
Coat dough ball lightly with flour, then place it in bowl, cover and set aside in a warm spot to rise for approximately three hours, punching the dough down every hour.

Towards the end of the rise time, preheat the oven to 260C/500°F.
Grate the cheeses, then mix them together and compact them tightly into a 8cm/3" ball.
Flour your work surface and turn out the dough.
Roll it into a round about 18cm/7" in diameter.
Place the cheese ball in the center of the dough, then gather the edges over the ball and seal together.
Flatten the dough ball, pressing the cheese from the center to the edges, then roll out until the round measures approximately 28cm/11".
Use a toothpick to pop any large air bubbles.
Line a sheet or pizza pan with parchment, place the dough round on top and slash an X in the top.
Bake for about 10–12 minutes or until pale golden.
Remove the bread from the oven, brush with butter, then back for another 3–5 minutes, until golden brown.
Remove from oven, cut into wedges and eat it while it's hot!
PS - The result does not fully satisfy!

- Delicious Georgian Cuisine:
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