I’ve had great fun playing with bread recently. I thought I’d share a tiny triumph today. You know, one of those wee victories that comes about when you take a chance?
One of my go-to boule recipes calls for a decent amount of salt. I was running low on regular so I took a look at my fancy (aka finishing) salts to see if something could sub.
I decided on one that wasn’t subtle and crossed my fingers. In full disclosure I picked it because I had a ton: @SanFranciscoSaltCompany Alderwood Smoked Sea Salt.
The result is a lovely rustic bread with a subtle smokiness. This is THE perfect bread to play off the bacon on your BLT. It also would be amazing as grilled ham and cheddar. My family will enjoy warm slices tonight with their pot roast.
Dont be afraid to experiment! Sometimes you’ll end up with a winner.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.