I love the idea of a rustic "ploughman's lunch", so I thought I'd try to replicate the experience (or, at least, channel it) via a savoury bread.
I started with a beer-bread base inspired by Dan Lepard's stout loaf recipe, only using an ale rather than the stronger stout:
We, counting my fine apprentice, have wanted for some time to make an olive bread that was loosely based on Nancy Silverman’s fine loaf that she did with Julia Child on Baking With The Masters. But, since the girls at home despise olives except for olive oil, this want has gone unfulfilled for what seems like forever.
On a flying visit to Dorset my family and I stopped off in Sturminster Newton to take a tour around the water mill. Wonderful! A very informative and interesting tour provided by delightfully friendly staff reminded us of times gone by. Fully automated machinery that is surprisingly old for the ingenuity. I highly recommend this tour.
I am retired. This is the first full week since I retired, July 31. Already I see big problems. I no longer have to limit my baking to weekends and vacations. In principle, I could be baking bread any day ... or every day. But, I do not need to be eating more bread than I have been eating. I will certainly be gifting more loaves, but I have to find a new equilibrium. Ah, well. Life is good.
Anyway, this explains how I happen to be baking bread mid-week.
Sending this toYeastspotting.
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