Belated thanks to Bob the Tarheel baker for the wonderful recipe for this
roman bread. I dug up the recipe from the archives and made it
yesterday. I used the potato cooking water I'd saved from the day before
instead of the plain water called for in the recipe. I also substituted
minced shallots for the onion. I mixed the dough and let raise for the
first rising but then had to refrigerate it overnight. Next day I formed
the boule and let raise again then baked on a baking stone. We had to go
to a graduation open house so couldn't dive into it right away. Afterwards,
we made salami sandwiches with provolone, kalamata olive paste, and chopped
pepperocinis. I can't remember a better sandwich. I'll be making this
bread often.