The rest in pictures
|The dough is mixed the night before|
|2:29 pm: Nearly 16 hours later|
|2:34 pm: First rest|
|3:02 pm: Ready for second dimpling|
|3:04 pm: After second dimpling|
|3:23 pm: Basil-herb oil and third dimpling|
|5:15 pm: Ready for the oven|
|Whole wheat gives a really dark crust|
Date: November 19, 2011
Recipe: Transitional Rustic Bread and Focaccia from Peter Reinhart's book, 'Whole Grain Breads'
Flours: Whole wheat, bread flour
Bread specific ingredients: None
Sweetener used: None
Comments: This focaccia is really chewy. It is best fresh and warm, the chewiness can become cumbersome later. I don't know that a whole grain focaccia can ever taste like the bread flour kind and unfortunately, I find the latter the only acceptable form.