Pain Quotidien #256bis

This is why we make bread.

Right now, as well as my regular slot with Gert (he’s doing Belgium next week …?), I’m doing a consultancy/product development thing for a baker on Anglesey who, ever since he swallowed a handful of black olives on a trip to Egypt thinking they were grapes, has loathed the salty little beasts. So I tried out a similar dough without olives and with a sprinkling of yellow mustard seed.
It made a lovely loaf, but both Sue and I agreed that the onion flavour is massively enhanced in a free-form rustic loaf than in a more gently baked tin loaf form.