Made but not forgotten, the repository of breads from the past.  These are things that I've made in the past and will likely make again.  
 
For now, they reside here.  Give them all a look.  If one strikes your fancy, let me know.  Always willing to take commissions. See something you like? Send me an email at info@goodthingsfromcoryskitchenandyard.com and let's talk.
 
Italian Sub Rolls:  not the wimpy, limpy flavorless bread from the superstore, these are still soft on the inside but have a chewy crust.  They also have strength enough to stand up to meatballs with loads of sauce (my favorite), or loaded with deli meats and cheese.
 
Panmarino:  an Italian loaf made into rolls.  There's a lot going on with this bread.  A biga preferment combines with coarsely chopped fresh rosemary, roasted garlic, and a touch of coarsely ground black pepper to give it a deep and complex flavor.  The few stray bits of potato skin showing up let you know that the tenderness in its crumb comes from honest to God mashed potatoes, not flakes.  Lastly, I finish them off with a light brushing of olive oil and sprinkle of kosher salt.  These rolls are ready to be pulled open and dipped in extra virgin olive oil!
 
Ciabatta:  an irregular crumb with big open holes and a crispy crust dusted with flour that cracks as the dough cooks and browns ever so slightly.  I can do this one two ways.  I can make it leaner and chewier (perfect for cutting up to serve with dinner after dipping in some herbed olive oil) or I can make it softer with a less holey crumb (the way I like it since I cut mine into pieces for sandwiches and burgers.  This one takes a little lead time because it has a preferment, but you'll be glad you waited.