The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Father daughter photo

The Roadside Pie King's picture
The Roadside Pi...

Father daughter photo

Like most any good father, Slow-Moe is by his daughter's side on her big day. At noon today, Valentina will receive a no discard 2:2:1 feeding, then she will levain her first bread ever! The bread I have chosen is a focaccia flatbread. Dad will be returning to cold storage after enjoying a father-daughter breakfast. 

The Roadside Pie King's picture
The Roadside Pi...

Hello, friends.

Just a little behind schedule. The lievito Madre focaccia formula I am following calls for rock salt sprinkled on top with some olive oil before baking. I have only kosher salt. What is a supermarket, readily available salt I could use? Thanks for your help. The focaccia will not be, pan/oven-ready until tomorrow morning. 

 

 Best regards.

Will F.

The Roadside Pie King's picture
The Roadside Pi...

I got called into work for an emergency. That put both the proverbial and actual monkey wrench into my bake plans. At 4:00 PM EST, I did a no discard feed (scant) 50G/50G/25G. Just look at her now! Lovely! At 8:00 PM EST I mixed up my dough. The formula calls for an 8-10 hour room temperature bulk ferment. We will see you tomorrow. 

Mini Oven's picture
Mini Oven

You crack me up!     Think about your teeth before using rock salt.  Kosher flakes should be fine.

The Roadside Pie King's picture
The Roadside Pi...

Kosher salt flakes it is! Dried oregano or rosemary? 

 

Mini Oven's picture
Mini Oven

Dried tends to burn...or no?  You know what you like.

The Roadside Pie King's picture
The Roadside Pi...

Not a well thought out bake. when I woke at the ten-hour mark the dough had expanded exponentially. It started out maybe a 1/2 inch off the bottom of the container. Anyway, she was rushed into the oven with barely proofing after shaping. (Have to get ready for work) Looks pretty ok. Smells amazing!