Getting ready for World Bread Day


Doing a dry run for the upcoming World Bread Day 2020 in a couple of weeks.  This is a SD bread I shouldn’t eat since it a 100% white bread with just 15 g of NMNF starter, but it does show that Focaccia is one bread where your artistic side can make you feel at least a bit Bohemian.

This recipe is our standard go to pizza dough as well. A 123 recipe where the dough development begins with one set of 150 slap and folds and 4 sets of slap and folds on 30 minute intervals.

We then added a paste made in the mortar and pestle of EVOO,  2 cloves of minced garlic, fresh herbs  Thai basil, rosemary and oregano incorporating them by spreading the paste the exposed sides of the 3rd set of stretch and folds.

We let it sit in the counter for an hour before we put it in the fridge overnight for a total of 16 hours so it could finish proofing.  After taking it out of the fridge, we let it sit in the counter to warm up for 2 hours before spreading it out on a sprayed jelly roll pan. 

The fun part was decorating the top to look like some weird abstract flowers made with roma tomatoes, Lemonm slices, scallions, asparagus, dried black olives, red bell pepper, Thai Basil flowers and leaves and crimini mushrooms. 

After proofing for an hour it went into the oven fat 425 F with Mega Steam for 8 minutes and then 8 minutes with the steam removed and switched to convection.  Lucy reminds us to have a great salad every day….

Happy baking Fresh Lofians!



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