 Submitted by inlovewbread on October 27, 2009 - 8:32pm
For this loaf I roughly followed Daniel Leader's "Quintessential French Sourdough" formula and added Kalamata olives and fresh rosemary from my garden.
Very tasty, and even more so on the second day.
Crust...
and crumb.
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Very nice! Zingermans has a
Very nice! Zingermans has a loaf called their 'black olive farm loaf'. Yours looks very similar to theirs.
Again, like your 'Idaho Sourdough', this turned out wonderful!
Yummy!
I love that bread. I'm known to polish off my olive levain the same day I bake it. Great job!