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- 1/2 cup sourdough starter, ripe (fed) or discard
- 3 cups King Arthur Unbleached All-Purpose Flour or
- Organic All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 1 tablespooon sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 5 tablespoons soft butter
- 2/3 cup lukewarm water
- 4 tablespoons melted butter, divided
- 1/4 teaspoon paprika, optional
- 1/2 loaf sourdough bread, preferably stale (about 1 lb)
- 2 large cloves garlic
- 6 anchovy filets
- 3 c. basil
- 1/2 c. olive oil, plus more for serving
- 2 tbsp. sherry vinegar
- Kosher salt
- 2 lb. heirloom tomatoes (in various colors and sizes)
- 4 tbsp. unsalted butter
For the starter
For the loaf
- 500g strong white flour, plus extra for dusting
- 1 tsp fine salt
- 1 tbsp clear honey
- 300g sourdough starter
- Flavourless oil, for greasing
- 375g/13oz strong white flour, plus extra for dusting
- 250g/9oz sourdough starter
- 7.5g salt
- 130-175ml/4-6fl oz tepid water
- Olive oil, for kneading
- Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
- Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
- Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
- Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
- Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
- Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
- Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.