So, on this crazy cold and snowy day, I decided it was a good time to bake some fresh bread and cook a simple soup.
I was excited to make a savory recipe and added some leftover olive tapenade and shreds of Parmesan and Romano cheese to the original artisan dough. With a smaller ball of dough and a bit more familiarity with the process, the bread looked, smelled and tasted delicious!
Now, since it was so cold outside (and a bit chilly inside my place), I knew the dough needed to be in the warmest part of my house to actually rise. Lighting my gas fireplace and turning on the oven a little early helped get my kitchen to the right temperature.