Bread ****

[Alastair70]

I thought I should have a go at some yeasted dough for a change.
Here’s my attempt at the ‘00’ Foccacia from Mastering Pizza-Marc Vetri. I hacked the starter so it could ferment overnight instead of just 4 hours.

 

[MashBag]

I like the green custard filling

 

[Twostage]

I thought I should have a go at some yeasted dough for a change.
Here’s my attempt at the ‘00’ Foccacia from Mastering Pizza-Marc Vetri. I hacked the starter so it could ferment overnight instead of just 4 hours.

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Bread is like beer foam caught in time isn't it.

 

[MashBag]

 

[Twostage]

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I reckon you’ve got them sussed.

 

[Twostage]

I think bread **** is right…

 

[Twostage]

Starting to get the consistency thing…

 

[Alastair70]

Went to bake some sourdough and discovered a leak under the sink in the utility room. My bannettons were directly underneath and had grown a nasty fungus all over. So I made a sandwich loaf instead. Easiest bake ever; no kneed and an overnight prove in the tin.

 

[Larse]

I thought I should have a go at some yeasted dough for a change.
Here’s my attempt at the ‘00’ Foccacia from Mastering Pizza-Marc Vetri. I hacked the starter so it could ferment overnight instead of just 4 hours.

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I've been looking for a recipe for this for ever. Thanks so much. Book ordered.

 

[RichardM]

Two loaves with an overnight polish with white flour and then a mixture of wholemeal and white for the main dough. Based on a Ken Forkish recipe in Flour, Water, Salt, Yeast