Your Focaccia looks fantastic! Do you mind telling me what kind of flour you used? Sure could eat a piece of that right now.
I am anxious to hear how your spiral mixer works.
Thank you. The flour is from a mill in Toronto. It is their special bread mix comprised of white unbleached western hard wheat, VWG, & diastic malt flour. I asked them the amounts that they used but they couldn't tell me......it's a secret. I really like this flour because it's all natural & produces a really nice finished product.
They tell me that the mixer was shipped out from the factory in Italy last week & that it'll be about a month.