I am not scared of making substitutions in recipes. That might be either a good or bad thing, I’m not sure. For instance, the original recipe here called for bread flour and rye flour. What did I use? AP flour and wheat flour. Eh, why not?! Anyway, I was pretty pleased with the results.

This bread is very good but it is also very dense. I typically read the reviews on Epicurious before I make something, but I was so excited by the combination of figs and fennel seeds, that I forgot to this time. I wish I had as I would have known to let it rise much longer. One review said 3 hours on the first rise, others suggested letting it go overnight. Others said to let it rise in the loaf forms in the fridge overnight. All super good suggestions.

At one and a half hours mine . . . → Read More: Weekend Bread Experiment: Fig and Fennel Bread