This weekend I baked a loaf that used to be a family favorite and always is successful. It is a soft white bread recipe that is punched down once and then pinched into walnut sized pieces, dipped in garlic butter and layered in a tube pan. I added sauteed chanterelle mushroom and green olive muffuletta between the layers with the italian herbs and cheeses.
Herb Bubble Loaf
Herb Bubble Slices
This is a recipe that was featured in a magazine (I think Regan was in office!). After several weeks of baking breads with long fermentation, the bread seems bland. I would recommend substituting your favorite bread recipe and adapting it to the technique.