For a pot luck at church last weekend, I followed the 'Casatiello' recipe in the BBA.
It was rich and very cheesy, and the crust was flaky.
Also made the Tuscan Bread recipe. But i think too much flour paste and water made the inside a lil sticky and it became a rustic dough..and somehow, the gluten didn't develop right. Anyone experience that too?
But the flour paste made the bread naturally sweet!
Nevertheless, good with a stew.. :)