Red pepper and coriander bread

 

400g unbleached, organic strong white flour

100g khorasan flour

120g sourdough starter

1 medium red onion (finely chopped)

1 red pepper (diced into 4mm cubes)

20g chia seeds

15g coriander leaves (finely chopped)

275g bottled water

15g olive oil

4g baker’s yeast

10g kosher salt

 

Drizzle 10g of olive oil over the chopped coriander leaves, cover with cling film and leave overnight. Sauté the red onion and red pepper, in a small amount of olive oil, until softened.  Allow to cool. Put the flour in a mixing bowl and add the water, sourdough starter, chia seeds, olive oil and coriander leaves, salt and baker’s yeast.  Mix all the ingredients together and knead the dough for 6 to 8 minutes.  Add the onion and red pepper and mix well. Leave to rise covered by a tea towel for 90 minutes to 2 hours.  Take the dough from your bowl and flatten slightly into a disc. Fold in 4 edges to the centre and shape into a ball.  Leave the dough to rise on a greased flat baking tray or well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.  Dust with rye flour and slash a cross on the bread with a lame or a razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 27 minutes.  Allow to cool on a wire tray, covered with a tea towel.