This bread smells so good when it is baking!
I love that this recipe makes two gorgeous loves.
One to keep and one to give away!
Once the levain has been mixed into the final dough,
add 2 cups of chopped kalamata olives.
Let the dough rise overnight in the refrigerator,
in its Banneton proofing basket,
and in the morning you have this gorgeous fluffy loaf.
I used the recipe for Walnut Levain by Ken Forkish, but instead
of walnuts, I added olives! Yum!
As Always,
ENJOY!
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