Bread - What are you baking today…..

[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....

[Giles]

BUT. It behaves almost identically to my KOKA Marriage's Manitoba Flour, which is 15% protein....

[SourPower]

@Giles love the furikake topping!

[Giles]

Yeah, that adds a really interesting dimension to the finished article....

[neph93]

Not really baking but in the category of functional, economical, (but still tasty), bread making, I’ve starting making piadina based on Forkish white poolish recipe. I add shortening, lard or at a pinch, butter or oil to the main mix, then roll into balls. I tend to dry fry half of it (about eight piadina, 15cm wide) at once, then roll the other half into balls to make over the next two or three days. Freezing works too.

Fill with whatever for easy breakfasts and lunches, use for kebabs or as a side to curries. Kids love them.

This one was breakfast this morning…

[Giles]

Stealing that idea