Author Topic: Today's Focaccia  (Read 106 times)

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Offline Pizza Baker

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Today's Focaccia
« on: February 21, 2015, 01:11:57 PM »
Here is a pic of today"s focaccia. No knead 82.5% hydration 80% "00" flour/20% Graham flour. 12 hour room temp/12 hour cold ferment. It tastes good too.  ;D