I won’t take a long time to write about it right now (I will later, and I have plenty of things to write about the other breads between the last post and this), but I thought I’d let you all know that this afternoon I baked bread #43 of the Bread Baker’s Apprentice Challenge: Roasted Onion and Asiago Miche.
Yep, the last bread in the challenge.
And it’s a divine bread, with an airy, focaccia-like interior, subtle oniony and cheesy flavors, and a crisp and crackly crust.
I’m alone with this giant loaf right now and in danger of eating half of it all by myself.
As birthday cakes go, this might be one of my favorites.