Bread - What are you baking today…..

[Giles]

@chap - this is the recipe I use.

https://silkroadrecipes.com/japanese-milk-bread-rolls/

But modified, as such:

[Giles]

A tad wet, but tastes great......

[Brian]

Beer can save anything someone once said

[Chap]

@Giles thx will give it a try

[endo]

@Giles do you have a nice recipe for a Focaccia?

[Giles]

I dont do Focaccia I am afraid - well, not yet....

[endo]

any suggestions then for a tasty bread (no too difficult to be done) to have with cheese, olives, red wine ... etc?

[pechelman]

cant go wrong with this @endo
https://www.seriouseats.com/better-no-knead-bread-recipe

[Brodie]

@endo We started messing around with focaccia last Fall. We just used this recipe:

https://www.emmafontanella.com/no-knead-focaccia

Done it twice, and it's turned out great both times...the only real tweaks we made was cooking it a little less than recommended...we like a a nice doughy soft bite. Unfortunately I don't have any money shots of the loaf cut open though.

Pretty easy recipe, takes a bit of time...but most of it is non-active, and just letting it rise and rest.

[Giles]

OK. Now need to work on my Focaccia game.....

[Chap]

@Giles said in Bread - What are you baking today…..:

OK. Now need to work on my Focaccia game.....

There are many Forkish recipes that can be easily transformed into Focaccia, Poolish, Biga... (and some good olive oil). The recipes are always for two bread and I quite often make one bread and a Focaccia from the same dough...

[endo]

cheers guys, will try

[endo]

focaccia garden style, worked out well

[Giles]

Nice.....That's pretty....

[Giles]

Used Japanese strong flour sent to me by @Sarina for the first time.....Strangely, it did not disappoint

[Giles]

Same, same.....

[Giles]

[endo]

what's so strong about it @Giles?

[pechelman]

Was going to ask a similar question but seriously; do you know what gluten percent classifies as strong flour for Japan?

[Giles]

No idea, cant read a bloody word....