[allotmentann]

Just  to add, having now received and looked through Richard Bertinet's 'Dough', I think that 'Crust' is far, far better. 'Dough' would probably be great if you had never really made bread, there are just a few basic recipes with many variations on using the dough. It is good, but not as inspiring as 'Crust'. I have just made the ciabatta from 'Crust' and can say it is amazingly good.

[Scribbler]

That's good - ordered it yesterday. 

[compostqueen]

I got the Michel Roux sandwich loaf off the tinternet. It's possibly the same as the recipe you posted up

It's great toasted too, and with sesame seeds in and on it, it's even better 

[snowdrops]

He is spelt wheat you know   

I was reading the packet as I mixed him and it said the romans brought spelt to the UK and the name just came to me 

Glad I'm not the only nutcase whose starter has a name 

My daughter's first sour dough starter is John as in John Dough(Doe)
I thought it very funny. But then I love her to bits.

[New shoot]

It made me laugh as well    John Dough - like it 

[Scribbler]

OMG! You must try this.

Made Dan Lepard's olive and thyme bread, but left out the thyme and did half and half olives and sun dried tomatoes.

Took a while to rise, but has turned out almost like a lovely savoury fruitcake. Be careful with the salt though - my olives were in brine.

The mix was:

350g strong white flour
tsp salt- or maybe a level tsp if olives are in brine
150g warm water
150g white sourdough starter
¹/₂ tsp crumbled fresh yeast
25g olive oil
50g pitted green olives
50g sun dried tomatoes - I think mine were in oil

The olives and tomatoes were cut up with scissors into pieces the size of my little fingernail

By the time it had risen - about 5¹/₂ hours - it had come up to the edge of a 2lb loaf tin

[compostqueen]

Wow, that sounds delish!  I don't like olives from the jar but I find I love them in bread and sauce, oh and on pizza    I've got some decent olives in the cupboard so will have a go at it.  I've got some decent thyme plants at home, having managed to grow some on in the greenhouse.

[allotmentann]

Might have to give that I go, I have some olives that need using up and plenty of thyme in the garden

[Scribbler]

When I did this properly I found the thyme taste didn't last long - put this down to supermarket herbs. But hey, experimenting is what it's all about.

BTW re cooking times, I should check after 25 mins.

[compostqueen]

You could use this bread as a pizza base 

[compostqueen]

I'm making the olive and sundried tomato bread today, I'm putting thyme in though

Here I go 

[Scribbler]

Be warned - you'll need to eat it all the same day, as the flavour fades very quickly. Still great toast though after a couple of days.

[compostqueen]

 I tried slashing the to but the contents start spilling out so I didn't go through the top of the dough on the second loaf

[compostqueen]

I just cut some slices for the builders and I tried some, and then some more 

It's gorgeous!! The texture of the bread is really wonderfully soft 

I could have put more fresh thyme in as the taste is quite subtle.  I shall make more of this for sure.

[allotmentann]

Can't wait for to try it now. Perhaps I will mix it tonight and leave in the fridge to bake in the morning. Lucky builders! Your bread always looks lovely.