We use our own sourdough, but the quantity can be varied according to taste.
== Ingredients ==
Strong White Flour 1kg
Virgin Olive Oil 25g
== Method ==
1. Mix as normal bread, then portion and set aside to ferment and prove. Allow to get very airy and light (approximately 1 hour) then mould until tight and the skin starts to tear - two or three times through the cobb moulder should do it.
2. Then dip into sesame seeds and place on baking trays.
3. Attack with a pair of scissors and put straight into the oven with no rest time.
The result? A fabulous crust, great flavour, and a texture made to mop up soup and gravy.