Gyro sandwich on Ligurian focaccia
There has been a whole lot of therapeutic baking and therapeutic bread consumption during this quarantine. Here are a couple of them...
Pepperoni, artichoke, roasted red pepper, and olive pizza
Challah topped with poppy seeds
Thanks to quarantine, I decided to get out my crusty (but trusty!) 7 years dormant starter and bake some sourdough bread again. I was really excited to find that there are a number of overnight, mostly no-knead sourdough recipes available now and after trying out a couple of them, I finally settled on my own variation of High Hydration Sourdough from the book Artisan Sourdough Made Simple.
I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough. Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight. The cold loaves were then slashed and transfered directly into a hot oven. I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed
