This latest bake is Pane Con Pepperoncini, Olive, E Pomodoro from Living Bread by Daniel Leader.
I liked the overall consistency of the bread. It has a nice crust and the 00 flour has a nice creamy taste to it. My only modifications when making it next time would be 1) to increase the amount of red pepper flakes to maybe twice the amount, but then I have a real taste for spicy foods, 2) a little less hydration. Recipe and process are below for those interested.
- CalBeachBaker's Blog
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That looks delicious Tony, thanks for sharing the recipe. I love pepperoncini so I’ll need to give this one a try.
Benny
Thanks Benny, one other recommendation would be to use sun dried tomatoes that are packed in oil or to presoak them in water.