INGREDIENTS

INSTRUCTIONS

FOR THE STARTER
FOR THE DOUGH
To make the starter, mix the flour, yeast and water together until the
mixture resembles a semi-thick batter. Allow to prove covered in a
non-reactive bowl for up to 3 days (8 hours minimum) to develop a lovely
mature flavour.
Mix the starter, flour, salt, yeast, garlic and half the oil with
approximately 1 cup of warm water to make a soft dough. Knead on a floured
surface until the dough is silky smooth, adding flour as necessary until
the dough is no longer sticky. Allow the dough to rise in an oiled bowl
until doubled, about 2 hours.
Divide the dough into 6 or 8 pieces and pat into oval shapes about 2cm.
thick. With a sharp knife, cut diagonal cuts into the dough and then gently
stretch to open up the holes. Brush with flavoured oil of your choice and
sprinkle with sea salt.
Allow to rise for 20 minutes then bake at 225c. for 15-20 minutes, spraying
with water twice during baking. (if you prefer, place a baking pan of
boiling water in the bottom of the oven to create steam).
Remove from the oven and brush once more with olive oil (optional).
Converted by MC_Buster.
Per serving: 7292 Calories (kcal); 111g Total Fat; (13% calories from fat);
192g Protein; 1348g Carbohydrate; 0mg Cholesterol; 9652mg Sodium Food
Exchanges: 88 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
18 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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