Our passion is great bread!
Last month I had the pleasure of being the host kitchen for the Bread Baking Babes and Buddies. My challenge to the bakers was to make Spring Focaccia. I chose this bread because it reminded me of new growth. My inspiration came from a photo of a focaccia that I saw in a magazine article. Topped with sliced lemons and greens, it reminded me of
Celebrate Spring with Thin and Crispy Spring Focaccia with Lemon, Fennel Seeds and Thyme. I’m the hostess for the Bread Baking Babes this month and my challenge to the Babes and to you, if you choose to participate, is to show me your festive Spring Focaccia. I got the inspiration for this bread from an article in The Local Palate, a magazine that I recently
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
