Water Drops

I just thought this was interesting.

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Parmesan - Olive No-knead Bread

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As you may know, I have been practicing baking no knead bread.  I think I have the system pretty well figured out, at least for here in Reno.  With the elevation of about 4500 feet the recipes seem to need some tweaking. The white bread most closely resembles to  me a fine artisan bread.  The most important criteria seems to be how wet the dough is (the amount of water).  Number two seems to be the nature of the container for the final proof (rising). this time I tried a loaf of regular white bread with parmesan cheese and black olives.  Although I deviated from the recipe the bread was outstanding.
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