Bread with wild garlic

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

Place the prepared dough into a bowl, dust with flour, cover with a cloth, and let it rise in a warm place for 2½ hours. Every 50 minutes, degas the dough by folding it in half.

Chop the wild garlic into smaller pieces. Turn the risen dough out onto a floured work surface, stretch it into a flat shape, sprinkle it with wild garlic, and roll it up like a roulade. Fold the edges of the dough upwards and place the loaf into a well-floured proofing basket (banneton). Cover with a cloth and let it rise for approximately 2 hours in a warm place, until the dough doubles in volume. Alternatively, place the proofing basket in a plastic bag and refrigerate overnight.