Bread making for me has two distinct stages. The first is the making of the dough, and I have a recipe for that which I rarely waver from. I will happily add and subtract from it, but I will usually use it as a base to start from. It was based on the Richard Bertinet olive bread recipe, and I converted it to use my sourdough starters. I have two starters (both from Teresa), named Tully (SF starter) and Priscilla (NW starter). This batch of dough was Tully's.
The second part of the process is playing with the dough once it has risen. For me, this stage feels like art - you have a blank canvas to paint on.
Yesterday I made up my dough - here is my recipe in pleb format (no % etc.) :
400g starter (fed up on 1 part water to 1 part bakers flour, by volume)
712g filtered water
100g extra virgin olive oil
1380g white bakers flour
30g sea salt (Tidman's)
3/4 tsp ground dark chocolate malt
The malt is optional, I add it when I feel like it (which is often).
This made a large batch of dough, which I made into epi, a large round loaf, and some wicked fruit bread. I was interested in how different the texture of the breads was, despite the fact that they all began with the same dough !
The round loaf produced the most holes I've had to date (that's a good thing, right?), so much so that it was impossible to make school lunches from it - the filling kept falling out !
The fruit bread was an experiment, and I'm really happy with how it turned out. During the first rise, I took out a hunk of dough, and worked into it a large handful of dried cranberries, currants and some rehydrated persian figs - these are in the shops at the moment, and I've been rehydrating them in Drambuie (as you do :)). I'm completely addicted to them !
Yippee ! Fruit bread toast for breakfast !