Pour the boiling water over the mushrooms and leave to soak until water is cooled to room temp
Add both flours, salt, yeast, and thyme into a bowl. Mix for 30 seconds then make a well In the centre of the flour mixture
Drain the mushrooms in a sieve over a measuring jug and press mushrooms to remove as much water as possible. Make up the liquid to 225ml with Luke warm water
Add the mushrooms to the flour mixture along with the liquid and mix until a soft dough is formed. You may need slightly more or less water or flour depending on the humidity in your kitchen.
The dough should be soft and leave no residue on the mixing bowl
Flatten out the dough and use a rolling pin to smooth out into an oval shape. Place this onto a sheet of greaseproof baking paper and cover with cling film until height doubles. Preheat oven to 230°c
Sprinkle with thyme and sea salt. Put a baking stone or heavy baking tray into the oven to heat
Make 5 slits in the dough in a leaf shape. Use your fingers to widen them slightly. Carefully slide the paper with the dough on it onto the heated baking stone or upturned baking tray.
Create steam in the oven by adding cold water to a small preheated tin at the bottom of the oven. Bake for 12-15 minutes until brown and hollow when tapped
Goes well with olive oil and balsamic vinegar. Goats cheese and Parma ham also goes perfectly with this warm treat. Enjoy!!!
- 15.0g Dried porcini mushrooms
- 200.0ml Boiling water
- 250.0g Strong white bread four
- 100.0g Wholemeal wheat or spelt flour
- 1.0tsp Salt
- 7.0g Fast action dried yeast
- 1.0tsp Chopped fresh thyme leaves
- Fresh thyme leaves for topping (optional)
- Sea salt flakes for topping (optional)
Didsbury, Manchester, UK