80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.
Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!
Lovely one, Abel!
Thank you. This is a loaf I usually prepare when I'm gonna eat any saucy meal. In fact I'm thinking about preparing again on tuesday for the Christmas table, to eat with biscayenne cod and red peppers filled with oxtail meat.