In the bowl of your stand mixer combine 500g of the strong white bread flour with the yeast.
In saucepan, heat wine, butter, sugar and salt until warm, stirring constantly until butter almost melts.
Add butter-wine mixture to dry mixture. And add the egg.
Beat at low speed with the dough hook attached for 30 sec, scraping bowl consistently; then beat for 3 min at high speed.
By hand, stir in the cheese and chopped wild garlic and enough remaining flour to make a soft dough.
Turn out onto lightly floured surface, knead until smooth and elastic.
Place in lightly greased bowl, and cover with cling film, leave to rise until double in size about 11/2 -2 hours.
Turn out dough onto a lightly floured surface and knock back the dough.
Now shape the dough either into rolls or Batard’s and place onto a baking sheet lined with parchment paper or you can simply place into a lightly greased 1kg loaf tin.
Place baking sheet or tin inside a plastic bag and leave to rise for approx 1 hour.
Pre-heat oven to 210c fan. Bake in oven for about 25-30min for a 1kg loaf, 12-15mins for rolls and 30-35mins for Batard’s.
Tap gently on base of loaf or tin for hollow sound, remove and leave to rest for 5mins, place on cooling rack to cool completely before slicing.
Tip: If you cannot get hold of wild garlic you could use one or two garlic cloves finely chopped or grated. Or alternatively try adding other herbs.
Note: For the Batard’s sprinkle flour over top of each one and score with a very sharp knife or Lame before placing in the oven.