What are you most proud of? The crumb structure, the color, and that creamy but savory flavor with the crunch I was looking for. Also, the fact that my husband didn't want me to give this bread away because he loved it and ate half of it by himself. What advice would you give someone starting this project? The dough can be made ahead of time. Herb oil is a must although I changed the recipe a bit to fit our own.
No completed Q&As yet.