Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Floral notes run right through this delicious bread recipe from Ollie Moore. The chef recommends using organic flour for his evocative allotment bread recipe.
Combine with the remaining flour, yeast and salt and place into a food mixer with a dough hook attachment. Mix on a medium speed for 90 seconds before adding the water and continuing to mix for 3-4 minutes
Once a smooth dough forms, transfer the mix to a plastic container or bowl coated with olive oil, cover and place in the fridge for 12-20 hours - this is a slow fermentation and will help to develop more flavour and a better crust
olive oil
4
Remove from the fridge and line a baking tray (30 x 45 x 4cm) with baking parchment. Transfer the dough to the baking tray and sprinkle the top with the rock salt, borage flowers and curry plant pollen