..focaccia baking! Been busy times, but I’ve still had some time to enjoy and do more testing:
It’s a rye bread – not actually anything like focaccia in it. I used a rye sourdough and 60% of the flour was also rye.
So it was quite a.. ..humm, well an unique bread. The fennel with the salt I sprinkled on the top especially made it to be quite an experiment. So, next time.. maybe using the rye sourdough in a different recipe instead of the focaccia one.
But I’ve also baked normal focaccias – this one went to my co-students again:
It was already a day old when I took it there, but still dissappeared. We had this crazy-night-studying-thing, also being at school from 22-6, huh! I took some focaccia and karelian pasties there to keep us cheered up. And my stock gave me some cakes to try out so, took those there, too. They were quite yummy, might order them for the café on the Valentines..