tag:blogger.com,1999:blog-4155615554517013920.post792873881062492198..comments2024-03-08T23:08:32.345-08:00Comments on There's a Newf in My Soup!: Pompe à l’Huile - Provençal Olive Oil BreadDenisehttp://www.blogger.com/profile/09803758528703701500noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4155615554517013920.post-83657731801418864802012-02-16T10:01:16.081-08:002012-02-16T10:01:16.081-08:00Wow. That bread looks amazing. We haven't ever...Wow. That bread looks amazing. We haven't ever made bread, but this sounds do-able. Yours is beautiful as well. We may have to try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4155615554517013920.post-86016926864699812632012-02-15T08:02:46.226-08:002012-02-15T08:02:46.226-08:00Congratulations, Denise. You have mastered the bes...Congratulations, Denise. You have mastered the best bread on the planet. You captured the delicate balance of sweet and savory. Pompe a L'huile can be served for any meal of the day and - with a bottle of good wine, it's a meal in itself! Another bonus is that it holds up in the freezer and the refrigerator. I think the only advantage for the sixteen hour fermentation is a bit more crust,Carmennoreply@blogger.com