As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.
I still have the homemade candied orange peel from the Christmas Pannetone, so I figured I would make a dried fruit breakfast bread with some of that lovely, gooey sweetness. For the other bread, I pan-toasted some hazelnuts before kneading them into the dough.