BREAD baking

[BleeckerSt_Girl]

Ok so I made two little loaves of olive bread this afternoon, using the 'Artisan' basic boule dough.




It's nice and moist and chewy, with a strong taste from the calamata olives.
I also rolled up some browned onions and sundried tomato bits in it, along with some minced fresh rosemary.
It's good! Won't last more than a day I bet.
Nice to know I can make it anytime I have some boule dough on hand in the fridge and some olives around. I do like the fact that you can keep your box of moist dough aging nicely for up to 2 weeks in the fridge and make the bread anytime during that period. It even tastes better if it's a few days ripened, sort of like how sourdough gets.

I started a box of semolina dough this time, and in a couple of days I'll try making my first Italian semolina bread. It sure smells good!