this is a yeast bread bake, with a little sourdough added on my part.
And once again, Dan Lepard has shown us how to do it on his forum
they're making it on Madrid Tiene Miga too.
so I followed the recipe in his Exceptional Breads book, and have produced a light, interesting loaf that is quite different to anything I've produced before.
My husband prefers the weight and texture result given by the sourdoughs so it won't become a regular, but it's certainly one to impress your friends
And for Dan's tiger topping, I experimented with 2 flours, but the semolina flour crust was the only one that reacted to the yeast
150ml water 100g semolina flour 1 tsp yeast 1 tbsp oil
mix ingredients and leave for 2 hours, you'll have a fermenting paste, which you spread on your risen loaf 30mins before baking