The unrested doughThe rested dugh doubled in size
Nathan then did two things with the dough. He made olive and parmasen sticks with half the batch, and olive baguettes with the other half. We ate them with a pea and asaparagus soup (will blog the recipe to this later...) and was just perfect.
The final product. I want some more now!
I wont lie to you. Making bread in this way is time consuming and it isnt something we can do every day at the moment. It is however such a natural, healthy way to eat bread, I have really found myself not enjoying commercially bought bread (especially presliced) recently, and hope that one day when we gat more time we can start making this an everyday thing. Till that day, once in a blue moon will have to do!