My first (relatively) successful sourdough bread after a number of failed attempts. I’ve learned that it is really important to hand knead (to avoid over kneading with machine), do the poke test to check proofing, and to shape the dough … Continue reading
I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
Makes 1 loaf Ingredients: 125 grams of bread flour 125 grams all purpose flour 6 grams of salt 30 grams of sugar 5 grams of fast acting yeast 2 eggs 60 grams milk 75 grams of leaven (see notes below) 100 grams … Continue reading