Now that I've started feeling comfortable with the basics of sourdough bread baking (and to think it was only a few short months back when I thought I would never be able to express this sentiment!),
My recent bread feast involved, among other breads, a fig & walnut loaf. It was made with Italian type 00 flour, dried mission figs and walnuts. It also had a thin, crisp, salty malt syrup crust.
On a Saturday night not long ago, we had a bread feast at our house. Planning a bread feast is always a risky endeavor, at least for me. When I'm experimenting with bread (which is how one ends up