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The world's freshest watercress for savory watercress flatbread - Artisan Bread in Five Minutes a Day
I picked the world’s freshest watercress from a chilly Minnesota river last week, and baked it into fantastic savory flatbread, all out in the wild (everything tastes better outdoors). This camping-trip method blends two favorite techniques from our book: rolling in something that wasn’t originally mixed in the dough, like our raisin challah on page 183, […]
jeff