This recipe comes from E&E. They make amazing breads.
I now need to add the recipe for a starter…
Best baking results are with a Römertopf dish, which you need to fill with water 30m before shaping the dough. The top half of the dish can soak until you are ready to bake.

We have had good results varying the types of flour (paysanne/T110, bise/T80, épautre) along with a base of 50% white flour/T55. Adjust water quantity based on dough consistency.

Sourdough starter creation and maintenance is not a complex process but it can be time consuming and fail when you start from scratch. But in essence, we maintain ours with white flour and feeding of a 1:1:1 ratio by weight of starter, flour and water, discarding the extra starter (or making pancakes with it).

For a new starter, starter with two feedings a day in a large mason jar (it should at some point double in size after each feeding), and after a while you can transition to keeping the starter in the fridge for a weekly feeding, taking the starter out and feeding it the day before you want to make bread.

Try to time the start of the recipe with the highest volume for the starter.

This is my go-to, fool proof, recipe. You may want to omit the sugar if you are making a savoury pie.

This is a must in your baking arsenal. Few ingredients but lots of technique! Read on….
You can stuff them with ice cream, whipped cream or crème pâtissière and then cover them with chocolate sauce or caramel. Unless you are making savoury ones, in which case you omit the sugar and you might want to add cheese or spices to the dough. You can then stuff them with chicken salad for example.

When stuffing with a cream, if you do not want to split the puffs open, you can pipe the cream in with a pastry bag through a small opening at the bottom of the puff.