Ciabatta with olive oil & Wheat Germ
I've been wanting to make this Hamelman bread for a while. I was hoping that the wheat germ would bring nutty wholesome flavors and the oil would soften the crust some.
I wasn't disappointed by the results, except for the crumb. I was careful in my non handling of the dough and it looked good before baking but I must have man handled it when transferring and inverting the three loaves.
The flavor is good and it's going to make a good sandwich later tonight.