This bread was a lot of fun to make. It's kind of like the French version of a ciabatta--chewy, lots of air pockets, and fun to eat. I made the starter the night before (something I'm just getting in the habit of doing) and the next night I made the dough. The recipe called for fresh rosemary and thyme--along with a generous topping of sea salt. After the first proofing it was time to shape the dough. This time instead of just forming a round loaf, I got to cut slits in the dough and shape it like a leaf. It looked so pretty and it filled the whole sheet pan. It only took 20 minutes to bake and after cooling overnight, I ate it for lunch today with some yummy olive tapenade.
Next on deck: 9-grain wheat bread
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