Baking with Julia. As always there is a full run down on the recipe, just head on over to host of the week's site: Wandering Through...
I decided to target the bread for Friday and started making the dough Wednesday. I wanted to give the dough the full 36 hours rise time in the fridge. The longer the rise the more developed the flavor and I'm all for more flavor. Thus the dough was duly divided up Wednesday night and tucked in the fridge until Friday morning.
The recipe has the dough dived in thirds and top with fresh herds such as rosemary and thyme, salt, and olive oil. I didn't have any fresh herbs so I used my dried rosemary on one of the loaves, while the other two got garlic or Italian seasoning.
It was a good call on all three toppings. Two of the loaves were quickly gobbled up and the third was gone by mid-day Saturday. Jacob said they were all good, with the Italian being the best. My four children declared this was the best bread yet and want me to make more ASAP.