Pain Quotidien #256bis

olicrumb001 smallThis is why we make bread.
oliloaf 001 small
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.
onimustard001 smallIt 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.

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About bethesdabakers

Baker
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2 Responses to Pain Quotidien #256bis

  1. Gary says:

    That is some particularly fine looking bread Mick.

  2. Thanks Gary. Changed my mind about the tin loaf – the flavour has developed very nicely.

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