Author Topic: Focaccia con cipolla  (Read 318 times)

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Offline Johnny the Gent

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Focaccia con cipolla
« on: June 01, 2014, 09:03:45 PM »
Focaccia with onions. A blend of AP & 00 flour. Hydration approx 78%.  Co-fermented, RT, same day dough - 10 hour ferment.
Il miglior fabbro


Offline TXCraig1

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Re: Focaccia con cipolla
« Reply #1 on: June 01, 2014, 09:36:12 PM »
A simply beautiful creation!
I love pigs. They convert vegetables into bacon.

Offline jsaras

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Re: Focaccia con cipolla
« Reply #2 on: June 01, 2014, 11:04:25 PM »
Stunning.
Things have never been more like today than they are right now.

Offline Johnny the Gent

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Re: Focaccia con cipolla
« Reply #3 on: June 22, 2014, 11:27:28 AM »
Thank you! I appreciate it.  ;D
Il miglior fabbro

Offline axbman

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Re: Focaccia con cipolla
« Reply #4 on: June 26, 2014, 01:57:10 AM »
do you use oil?