Brustzicki: Feta & Mint Loaf

I love the summer heat and I am not afraid to use the oven even when the sun is high and hot (I am a brave girl I know!)...and, possibly, I use it more in summer than in winter! When the good weather comes I feel more energetic and a lot more imaginative...and not being able to throw away what is left after having fed my sourdough yeast, I always end up  kneading something! So here's an idea for a loaf with a real summery flavour! We ate it all sliced and grilled....and if you spread the bruschetta with plentiful garlic and garnish it with cucumber salad and a dollop of greek yogurt you have a perfect brustzicki (bruschetta + tzatzicki)!

FETA & MINT LOAF
Makes 1,5 kg of dough or 3 loaves

For the pre-ferment
150g Sourdough yeast
150g Organic plain flour
150g Water

Put all the ingredients in a bowl, mix well and let the ferment rest at room temperature for 8-12 hours covering the bowl with cling film.

For final dough

450g Pre-ferment

800g Organic plain flour
400ml Water
20g Sale
100-150g Feta cheese
8-10 Mint leaves

To mix the dough by hand, put the pre-ferment with the flour and water. Miw together with a large spoon until it comes together to form a dough. Turn out onto a clean work surface and knead into a ball with your hands for about 10'. Cover with cling film and set aside to rest for 20-30'. Sprinkle the salt over the dough and knead it for further 20-30' until smooth and elastic.

If you are using a stand mixer, put the starter in the bowl with the hook attachment. Add the flour and the water and mix at low speed for 3-4', the increase the speed to medium-fast for 3'. Cover the bowl and set aside to rest for 20-30'. Sprinkle the salt over the dough and mix on slow speed for 1' then increase to medium-fast for 6-10' until the dough is smooth and elastic. 

Lightly grease a big bowl and sit the dough inside.  Cover with plastic wrap and set aside at roomo temperature to bulk prove. Knock back the dough by turning it out onto a lightly floured surface and pressing it out into a rectangle about 2.5 cm thick. Use you hands to fold 1/3 back onto itself, the repeat with the remaining third. Turn the dough 90 degrees and repeat the folding. Place the dough back into the bowl and continue to bulk prove for another 1 hour. Use a blunt knife or a dough scraper to divide the dough into three equal portions, weighing about 500g each. Shape each portion into a ballo or a loaf. Line three small baskets with a tea towel in each, lightly dust each with flour and place the loaf inside, seam side up. Alternatively you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the fridge loosely covered with a plastic bag for 8-12 hours. Pre-heat the oven to its highest temperature. Remove the loaves from the fridge and let them rest for 1-4 hours depending on the climate. The prove is complete when the loaves have grown in size by two-thirds. Spray the oven with water. Bake for 20', then turn the tray around and bake for a further 15-20'. If the base of the loaves sound hollow tapping it with your finger, the bread is ready.

A smile soft inside and crusty outside, 

D.