Fifty fifty Sourdough
This delicious and deeply flavoursome bread is made using the dough starter sourdough (desem) technique. It's meant to be baked on the sole of the oven, and when you get it right, you should have a nice, open crumb - though it won't be as open as a dough made entirely on white flour.
Continental Bread was one of my family's staple breads. There are numerous variations on the theme of a traditional yeasted sourdough recipe. I call them all 'Semi Leaven' breads, because they contain some sourdough starter and a tiny amount of yeast, which creates a light yet flavoursome bread, with the kind of crust that's typically Italian.