Earlier this week I noticed a post from JerryP about problems with a recipe from "Cresci": I'm very familiar with the book, but not with the recipe he mentioned. A sweet "Serbian" focaccia - though what is Serbian about it I'm not sure. Hopefully some fellow user of TFL can enlighten me!
Cheese....the next best thing to bread.
If you don't have a high temperature oven for pizza this is a great baking accessory. You set your oven to 500 deg. F. When the oven reaches 500 deg.F allow the stone to preheat for 45 minutes.
The baking steel should be placed on the 2nd rack from the top.
i baked the pizza fo 7 minutes(7-9 min. Recommended). The crust turned out bubbly and crisp. I will provide pizza pictures next time.
18% Spelt Flour Sourdough
1 with Sunflower Seeds with rolled oats
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Plain
sprouting again, organic winter wheat and three color quinoa..
it was a good bake..
crusty crust
And then, latter on, things went to hell in a hand basket in an instant. It is getting to the point where even my apprentice doesn’t have a clue anymore. She never had one in the first place, so she has an excuse and has plausible deniability…. unlike some others, like me. But, some are still blameless because we were nearly almost close enough to call it that….. if you are not paying attention while reading this ….which could be easy enough on your part.
bleeding milk loaf...
blend a whole stick of vanilla with the sugar .. infused for a couple of days.
really brings out the frangrant of vanilla.
some better news. Stones dissent crackle this time around. Saw a recipe for tomato marmalade and had done burrata in the fridge and three together a few pizzas.
A new prospect is on the horizon.
This new prospect keeps me focused, keeps me pushing, keeps me mixing and baking.
At breakfast and dinner my starter is fed freshly milled flour still warm from its transition from grain to powder. Everyday I watch, smell and taste the starter and notice how temperature and different milling techniques play a role in its development. The biggest change I have ever noticed took place this week when I changed my milling practice.
Focaccia is one of our favorite breads for sandwiches. We've found tuna fish salad, Italian sausage with carmalized onions and peppers, and grilled portabella mushrooms with red pepper aoili are especially good. The freezer is well stocked with lean sourdough loaves, and baguettes so for this week's sourdough bake I made focaccia. This 72% hydrated loaf is 100% KA Bread flour (17% prefermented in the levain) 4.2% extra-virgin olive oil, and 2% salt. The dough was retarded 15 hours overnight, and baked at 400°F in a convection oven.
