400g strong white flour
275ml tepid water
1 tsp. extra virgin olive oil
30g sourdough starter
Combine the flour, 250ml of water and oil in a bowl and mix until everything is incorporated and there is no dry flour left. Cover the bowl with a tea towel and leave to one side for 30 minutes. At this stage we are not kneading, we are allowing all the flour particles to absorb the water in a process called autolyse.
Add the remaining water, starter and salt and incorporate into the dough. Knead the dough now for 5 minutes or until smooth and elastic (this step can be done by hand or if you have a food mixer, do it with the dough hook attached on a medium speed).
Transfer the dough into a bowl and cover with a damp cloth or cling film and leave at room temperature overnight or up to 18 hours (the longer that you leave the dough to ferment, the better the flavour will be).
When ready, tip the dough onto a floured surface and divide into 4 equal pieces and shape them into tight round balls. Cover with a tea towel and leave to rest for an extra two hours.
Preheat a Miele Oven on Intensive Bake 250˚C with the baking tray on the second shelf.
Dust your worktop with a little flour and flatten and stretch the dough either with your hands or with a rolling pin.
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