Sourdough Bread with Fresh Wild Garlic

Mix the sourdough starter with the lukewarm water, then add the sifted flour and salt. Knead until you get a smooth and elastic dough that is only slightly sticky.

Place the dough in a bowl, sprinkle it with a little flour, cover it with a clean towel, and let it proof in a warm place for 2 and a half hours. Every 50 minutes, 'degas' the dough by folding it in half.

Chop the wild garlic into small pieces. Turn the proofed dough onto a floured surface, roll it out into a sheet, sprinkle the chopped wild garlic on top, and roll it up like a roulade. Fold the edges of the dough upwards and place the dough ball into a well-floured proofing basket (banneton). Cover it and let it proof for another approximately 2 hours in a warm place, until it doubles in volume. Alternatively, you can place the basket in a plastic bag and let it proof overnight in the refrigerator.