Well, you missed pita bread and caramelized onion foccacia. I would have written about pita but my photos were accidentally deleted! Suffice to say I was incredibly impressed with the “puff” that creates the pita pocket, and by cooking only 3 at a time, I was able to improve my technique over the course of a single batch! Next time pita comes to call I will give it a full post. Foccacia, well, foccacia is so much easier that I thought it might be a cheap post topic. But I love it to death all the same.

loaf with a hard crust

Ho-Hum, however, refers to another dogged attempt at the Country Style Hearth Loaf. While acceptable, this latest incarnation shares the same fault as the previous version: an incredibly hard, thick crust. Just cutting a slice creates a flurry of breadcrumbs. I’m thinking that during the next round I’ll try lowering the oven temperature or decreasing the bake time. I’m also noticing that the proofed loaves don’t hold their shape as I transfer them to the peel and slide them into the oven. As a reult they’re a bit flattened when they hit the oven which isn’t helping the crust situation. Next I’ll try more kneading – I could use an arm workout anyway!

2 responses to “Ho-Hum

  1. I’d like to see that foccacia! Amazing endevours 🙂

  2. Oh, is THAT how the pita pocket is made? I never knew. I bet changing the oven temp will help a great deal with the crust issue you’re having. But weird about the dough losing shape! I wonder what’s causing that…

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