This is another recipe that's more about the concept than the specifics. The gist: take your favourite bread and add a sprinkle of tarragon. For an extra twist, add a little lemon or orange zest along with it.

Tarragon Bread

Ingredients

• 800g hard (strong/high grade/bread) flour (either white or whole wheat)
• 600g water
• 16g coarse sea salt
• 200g sourdough starter @ 100% hydration
• 2 tsp. dried tarragon (or 4-5 tsp. fresh)
• 2 1/4 tsp. instant yeast (optional)
• 1 tsp. lemon or orange zest

Directions

1. Combine the flour and water and mix well.
2. Cover and set aside to autolyse for an hour or two.
3. Mix in the salt and tarragon followed by the starter and yeast (if using).
4. If using citrus zest, mix it in now.
5. Cover and set aside to rise. Leave for an hour or two if using commercial yeast or 6-8 hours for starter only. Stretch and fold the dough every hor or two if using starter.
6. Divide the dough into two equal portions and round each one.
7. Cover and rest for 10-20 minutes.
8. Meanwhile, flour two bannetons.
9. Shape each round into a loaf and place, seam-side-up, into the bannetons.
10. Cover and let rise at room temperature for 1-3 hours (depending on whether using commerical yeast or starter) or overnight in the fridge.
11. Preheat oven to 230°C (450°F) and put the kettle on to boil.
12. Grease a baking sheet and dust it with cornmeal.
13. Pour several cups of boiling water into a large pan and place it on the bottom rack of the oven.
14. Turn the loaves out onto the prepared pan and slash as desired.
15. Bake/steam at 230°C (450°F) for 15 minutes.
16. Remove steam tray and reduce oven temperature to 180°C (350°F) for 20 minutes.
17. Transfer to wire rack to cool.