Bread with wild garlic

INSTRUCTIONS

• 1
  Mix the sourdough starter with lukewarm water, then add the sifted flour and salt. Knead a smooth, elastic dough that is only slightly sticky.
• 2
  Place the prepared dough into 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 out onto a floured work surface, stretch it into a flat shape, sprinkle it 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 proofing basket (banneton). Cover with a cloth and let it rise for approximately 2 hours in a warm place, until the dough doubles in volume. Alternatively, place the proofing basket in a plastic bag and refrigerate overnight.
• 4
  Before baking, preheat the oven and a cast-iron pot. Place the cast-iron pot with its lid into the oven and preheat for half an hour at 260°C. Once the oven is preheated, turn the bread out onto a peel or cutting board dusted with coarse flour, quickly score the loaf, and slide it into the preheated pot, whose bottom has been previously 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 let the bread rest in it for another 10 minutes.
• 5
  Remove the baked bread from the pot and let it cool completely on a wire rack.
• 6
  You can also bake the bread on a baking stone or tile. This is similar to baking in a cast-iron pot. The stone must be preheated in the oven beforehand, then dust it with coarse flour or semolina, turn the loaf out from the proofing basket onto it, quickly score it, and return the stone to the oven. For the bread to have a crispy crust and rise nicely, it needs moisture. During the first 2 minutes of baking, it's necessary to spray a little water onto the sides of the oven every 30 seconds; I use a flower sprayer for this. If you have a glass oven door, be careful not to crack it. It's important to work quickly so that the oven isn't open for too long, otherwise, insufficient steam will be created inside.