Pickled walnuts, blue cheese, garlic, caramelised red onions in salt, pan deglazed with balsamic vinegar. Potato slices of pear.
Chopped rosemary in olive oil, and the balsamic pan deglase.
1kg Strong White Flour
13g Dried Yeast (it would be 26g of fresh yeast)
9.18g Salt (“.18” just because it came out like that.
748g Semi-Skimmed milk
52g Olive oil
Left from roughly midnight, to 10am the next day, to autolyse. Kneaded (Bertinet) until firm and springing back, left to rise until double the height, and uber soft.
Gas mark 6.5.
Lower oven for 15 minutes, turn 180 degrees. Bake for a further 15 minutes.
Put up the top of the oven for 5 minutes, for the crust.
Take out of the tray after 5 minutes and bake on the oven rack on gas mark 4, to firm up the bottom.