One of my favorite flavor combinations for add-ins.
Been playing around with cold shaping (after retard) and while I want to work out some of the caverns, overall I'm pretty pleased with the loaf. This one proofed for 2:45 after shaping and I'm thinking it could have gone longer. Any thoughts on that?
- Scootsmcgreggor's Blog
- Log in or register to post comments
I bet it tastes great. I get that kind of thick walled crumb with a dough that has been chilled. Not sure why.
Looks good, my last loaf was very similar, two types of olives, walnuts, herbes de Provence and lemon zest. Great minds....
Benny