Sourdough Bread with Wild Garlic

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

Place the prepared dough in a bowl, dust it with a little flour, cover it with a clean towel, and let it rise 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 smaller pieces. Turn the risen dough onto a floured work 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 bread loaf in a well-floured proofing basket (banneton). Cover and let it rise for another approximately 2 hours in a warm place, until the dough doubles in volume. Alternatively, you can place the basket in a plastic bag and let it proof overnight in the refrigerator.