Sourdough Country Loaves, Olive Bread, and Vegetable Soup

Every two or three weeks I’ve been making (and eating) two loaves of my Tartine-Style Sourdough Country bread. When I made the batch last week, I decided to add a third loaf, with olives, in a batard shape, vs. the standard boules. These went swimmingly with a vegetable soup, inspired by one of Barbara’s recipes several years ago.

 

 

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