Anyone else get an extra set of holes punched in theirs? Anyway........
The foccacia recipe is excellent. I had my doubts first time around as the dough is very, VERY soft! The picture on p. 45 of pulling the dough before the first rise was not possible due to how soft the dough was. The rosemary in my garden is just huge and the blanching of it was good as it retained some green color and did not scorch. The second one I sprinkled the top with finely shaved garlic slices also and the 3rd I sprinkled it liberally with grated Parm. Regiono too. The recipe suggests not leaving the biga in the fridge over 16 hours and I got busy and it went 24 hours and still came out perfect. Gold Medal bread flour worked perfectly. I love this magazine....extra holes and all....
The foccacia recipe is excellent. I had my doubts first time around as the dough is very, VERY soft! The picture on p. 45 of pulling the dough before the first rise was not possible due to how soft the dough was. The rosemary in my garden is just huge and the blanching of it was good as it retained some green color and did not scorch. The second one I sprinkled the top with finely shaved garlic slices also and the 3rd I sprinkled it liberally with grated Parm. Regiono too. The recipe suggests not leaving the biga in the fridge over 16 hours and I got busy and it went 24 hours and still came out perfect. Gold Medal bread flour worked perfectly. I love this magazine....extra holes and all....