My bread from The Bread Bible this week was the Prosciutto Ring. I had been eyeing this recipe since I got the book, but I never had any leftover prosciutto, until now :)
There is no pre-ferment to this bread, it is a simple one rise and bake, so it only took a few hours start to finish. The taste was good, but I thought some added flavor from a sponge would have been good to balance the saltiness of the prosciutto. I would make it again with some additions, because it was so easy to make.
11 hours ago