Ingredients (for 1 large loaf)

• 500 g wheat flour type 550
• 500 g wheat flour type 1050
• 300 ml milk, lukewarm
• 300 ml water, lukewarm
• 10 g dry sourdough
• 20 g salt
• 1/2 cube yeast (room temperature)
• 6 tbsp coarsely chopped nasturtium flowers and young leaves
• + 2 tablespoons for the dressing

Place all the ingredients in a bowl and knead into a smooth dough for approx. 10 minutes using a food processor. 

Cover the dough and leave to rise in a bowl for approx. 2 hours.

Then shape the dough into a round loaf and place it on the floured work surface with the end of the dough facing downwards. Cover and leave to rest for another 45 minutes. Make a cross-shaped cut into the loaf approx. 1 cm deep to create a nice crust. Sprinkle 2 tbsp of the chopped nasturtium into the incisions.
Pick up with the floured slide and pour into the hot Merklinger.

Bake on the fireclay stone (stone temperature approx. 160-180°C) at approx. 270-300°C top heat for approx. 50-60 minutes until crispy. Allow the heat to drop to 180-200°C.

Tip: Sourdough loosens the dough and improves the taste and shelf life.