now...for the good stuff, Maynard.
Feel free to add your own creative additions...I think figs and bleu cheese would ROCK with walnuts. Olives, feta and rosemary?
When your bread has gone through its first 14-16 hour rise, mix in your additions.
This is what I kneaded in:
- 2/3 cup dried apricots, chopped
- 1/2 cup walnuts, chopped coarsely
- 1/2 cup gorgonzola crumbles
Knead add-ins into bread dough on floured parchment, then pick up the corners of the parchment and lower dough into a bowl and cover for last 2 hour rise.
Bake according to directions then try not to burn your mouth on the hot gorgonzola dripping from your freshly baked artisan loaf.
I reckon if you took this loaf of bread to your next wine tasting shindig, you might just become infamously epic. You're welcome.