Summertime means vacation. This also means that there is time for lots of experimental baking.
Sometimes it doesn’t turn out that well, like my try with Dijon mustard.
But sometimes the result is just great.
Like this linseed sourdough bread.
The only thing I had to do was replacing the mustard with roasted oatmeal.
I still think that the combination of linseed and Dijon mustard sound like a great idea, if it had worked.
It didn’t.
I suppose the acidity from the mustard in combination with my starter was more than the dough could handle. The fermentation was poor, and the dough floated out to the sides instead of rising upwards.
It was a failure, but admit that it sounds good.

I have not published so much here at S&O lately.
It depends on two things.
I ‘m on vacation, and I have spent a lot of time with the family.
But I also had a plan.
My intention was to publish the most mouthwatering, incredible, delicious bread recipe of the year.
I had been experimenting for a week.
But I failed miserably.
So I had to bake something else. And it became sourdough Foccacia.
This is a quicker version of the recipe I published one year ago. It also contains sundried tomatoes, olives, pesto,  and some Spelt flour.
I don’t think I have to say much more than that.
So let’s begin baking.