cbb2f - 5mo
GM π Howa re you today? It was a baking day, made some sourdough foccacia for cold cuts. #foodstr #food #plebchain https://image.nostr.build/9c0f04457f6d2300cb3fb0c8137e71d72f231bdf889e603303d4850d1c2e7741.jpg
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Thank you so much Marcelinho ππ«
Thank you! ππ«
Kamo Weasel βββ @Kamo Weasel βββ - 5mo
GM Ewe π #yumstr
Parham π¬βΌβΏ @Parham - 5mo
Amazing as always. Itβs been a while since I made focaccia, will try this weekend.
Hahaha nope, it just happened π But true, difficult to resist ππ
GM! ππ«
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GM Kamo ππ«
Thank you! Yes you should do one, it is really tasty π€€π«π
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GM and thank you! ππ«
Woow, sounds great π€€ Blueberry&peach cake... mmm... summer π
The Marie π¦β‘οΈ @Marie - 5mo
You are amazing! Looks delicious π
Hey, hey, hey look who's back! ππ»ππ«π₯³π₯π₯ Thank you so much, happy to see you! ππ«
Awww gorgeous lady I have missed you and Ralf! Please keep posting your amazing food creations and I canβt wait to taste some IRL πππ«π«ππ₯π₯π₯
Good to have you back π₯³ We missed you a lot!ππ«π
GM Petr! βοΈπ«π
ralf @ralf - 5mo
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Sure: βοΈFocaccia dough : 300g Bread Flour 215g Water 6g Salt 60g Levain 15g Olive oil βοΈOn day 1 Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain. Let it sit for 1 hour. 1 set of stretch-and-fold Rest 30 min Do coil fold # 1 Rest 30min Do coil fold # 2 Rest 30min. Transfer dough into container with lid, previously lightly oiled. Do overnight fermentation in the refrigerator (up to 48 hours) βοΈOn day 2 Transfer the dough to lined baking tin Proof until double and bubly. Preheat oven at 230C Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles Bake at 230 C for about 20-23 min. βοΈBefore baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...
