Andalusian sourdough bread (Pan candeal) from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard
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strong white bread flour
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Spanish eggs with ham and chorizo (Duelos y quebrantos); Andalusian green beans with almonds (Judias con almendras); Mallorcan baked vegetables (Tumbet); Andalusian grilled prawns (Gambas a la plancha); Valencian marinated swordfish (Pez espada en seviche); Valencian salt cod with grilled red peppers (Pericana de bacalao); Greek spiced chicken casserole with red wine and prunes (Kotopoulo yachnia); Sevillan spiced duck (Pato a la Sevillana); Andalusian rabbit with sherry (Conejo al jerez); Andalusian chicken livers with sherry (Higados de pollo al viño de Jerez); Andalusian grilled paprika-crusted pork (Lomo adobado a la plancha); Andalusian braised lamb (Caldereta de cordero); Andalusian spiced oxtail casserole (Rabo de buey Cordobes); Andalusian tripe with chickpeas (Callos con garbanzos); Catalan liver and onions (Higado con cebolla); Andalusian chickpea stew with chorizo (Cocido con chorizo)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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