May 25, 2013 - 6:13pm
Soda bread focaccia with Malthouse flour - using the undercover method
I wanted a quick loaf to take up to my daughter's tomorrow. Here's the result:
http://nobreadisanisland.blogspot.co.uk/2013/05/soda-bread-focaccia-with-malthouse.html
I thought I'd combine several techniques - and cultures, so it's an Italian multi-grain focaccia, baked using the cloche method!
Tried to upload a pic, but it was too big* - however, there is one on the blog.
Cheers, B&W
*I tried to resize it, but no joy!
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I didn't type that last post all in one paragraph!
What's going on?
Yet this appears to be OK?!?!?!
your link take you to a page that says it doesn't exist.
Fixed
That looks great. So how did it taste?
Isand66, it tasted pretty good, thanks!
In fact it tasted wonderful! Son in law was very pleased with it.
However, it was a bit crumbly, so we had to be careful when slicing it. It was also slightly on the dry side - possibly because I kept it the oven a bit longer since it wasn't colouring as much as I liked.
Next time - and there'll definitely be a next time - I'll increase the hydration and I'll try it without the cover.
I've got a pic of the crumb I'll upload to the blog shortly.