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bloviatrix

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The boy and I made challah last night. It's been so long since we've used the yeast I needed to make a recipe which required a pre-ferment to see if the yeast was still alive. He made the dough and did most of the kneading. I braided and baked since the rise finished after he was asleep. Sprinkled everything but the bagel seasoning on it.

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Haven't played with dough for a while, and the weather is just right for cranking up my oven.  So...

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A pretty good focaccia. Ken Forkish same day pizza dough with added olive oil. Bulk fermented 6 hours, divided, then proofed in the sheet pan for an hour + before baking.  Crusty, yet thick and softish inside - perfect for slicing in half horizontally and maybe shoving a slice of warmed mortadella within.

Have a couple more dough balls that now, a day later, might be fun to try a pizza or two.  But focaccia is just so much easier for me (i.e. less messy).

 

 

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