boules

This is a little something different.  I used a prep Trish uncovered from a French video.  It uses a full charge of yeast, no sourdough/poolish/starter/chef/levain or anything like that but does have a delayed fridge rise.

Here it is in short note form:

flour 1000 g

water 700 g

mix, knead briefly, let sit for an hour (autolyse)

add salt (17 g) and yeast (Fleischmann's rapid) (7 g) and knead (machine)

let rise in fridge 12+ hours

let warm a couple hours at RT

portion into loaf size (in this case 425 g x 4)

round the dough and let rise about 2h

dock and bake in 450 convection oven for 10 min

turn oven to 350F for additional half hour

focaccia or pizza

I'm not sure what differentiates a focaccia and pizza, especially in the states.  Ultimately, I don't care.  Here's a few shots of a focaccia I did recently and instead of a traditional salt and rosemary, I let my hair down and went nuts.

 About 1100 grams of 67% hydration dough (after a slow rise) enriched with milk, some olive oil and a little sugar.  Plopped in a 11 x 17" sheet liberally lubed with olive oil and allowed to ooze out to fill it.

 With wet fingers, I pushed it out the edges and dimpled the top.

 Some caremelized onions.

 A skim of tomato paste applied with an oil-moistened brush.  Then topped with shredded provolone, reggiano and a trace of coarse salt.  The top was drizzled liberally with olive oil.

Baked on a sheet at 375 for about 25 minutes.  Check out how cloud like the intereior is. Not sure if this a pizza, focaccia, sicilian style sheet pizza, but it's killer.  If you make one bread in your life, you need to make this.  It's a straight dough recipe (toss in everything at once).
Milk 100 g
Water 300 g
Olive oil 50 g
salt 10 g
sugar 10 g
unbleached white 600 g
Fleischmann's rapid yeast 7g
Spin it in a dough machine, let rise a couple hours, round it, plop it in a 11 x 17" sheet pan, proceed as above, add anything you want.  let rest about a half hour, top it, bake at 400 about 40 minutes.

burger buns, happy bday America

Don't let your choice 80/20 chuck lie atop a soggy carbohydrate mess. Make these.