The Five grain bread with pâte fermentée is one of my favorites, I've baked this one already in 2006 and drew 5 stars next to the recipe. As said before the use of a soaker like this is a thing I use more often since this book, great way of incorporating texture, fibers and vitamins. Wonderful rustic bread, also very good as rolls!
The Pissaladière was OK. We're just no real anchovies fans, way too salty for our tastes, even though I cut the filets in as small stripes as I could. The dough is good, nothing very special, but good. We ate it, the kids divided the olives between them and we took about half of the anchovies slithers off.
Also a very good loaf was the Roasted hazelnut and prune bread. I love these breads with added flavour. Don't omit the toasting of the nuts, that really gives a wonderful flavor. I left the prunes in fairly big pieces.
That was it for this Mellow Bakers month, see you next month.