With sea salt and rosemary.
Let's talk about the crust for a moment: it is crackly, crispy, and crunchy - the best three C's of any artisan bread. Inside it's soft and somewhat chewy. It would make a lovely soup bowl, or simply just dabbed with good old fashioned salted butter. An easy success, especially knowing that the dough doesn't even require any kneading but barely 3 minutes of hands on time. Basic, simple, and delicious - I can't get enough!
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