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batard bread

  • Olive Oil Bread in an Oblong Baker

    Olive Oil Bread using an Oblong Covered Baker This loaf has a wonderful crispy crust and is a simple recipe all about the flavour of delicious olive oil in a delightfully crusty white loaf.  The olive oil gives it a light even texture, which goes wonderfully with olives and cured meats. Be wary of over proving, you are far better slightly under proving than over proving. I do have some more advice about this loaf… because I’m not sure I’ve ever seen a bread disappear so fast as this one.  I popped it in the bread bin...

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