Saturday, November 21, 2009


Another attempt at Dan's Foccacia. Since type 00 flour is not easily available, I was interested in finding a flour available locally that will do the job. It seems that just about any lower protein flour will make pretty good versions of the bread.

I was making this bread again as it was well received. My mother loved it and because it was so soft, my father had no trouble eating it. I was able to get a very good flavorful, open crumb. 

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