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.
My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.