Wherein we share photos, lament failed raises, and wax poetic about dat oven spring.
I made some zucchini bread today! There have been a few zucchini breads in my baking history using various recipes, but I decided to try this one today simply because it was described as the "best ever." keifermiller and I got the biggest zucchini I've ever seen at the farmer's market this past Saturday, and we split it into two different dishes to varying degrees of success. I did omit the nuts, which I regret in hindsight. I didn't take any pictures of the process, but the end result looked acceptable (in my opinion.) As for flavor? I was reasonably pleased. I wouldn't describe it as the "best ever" but it was pretty good.
Forgot to respond to this - it's a particular type of proofing basket. Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_apa_2iiFzbZM698FM I flour it up a ton on the final proof and put the liners over the top to keep it from drying out.
you're good. I feel like the internet isn't a place that should have a lot of obligations. I'm waiting for my bread to cook now. Kind of bummed because I misremember a recipe that makes the rounds look really nice, but hopefully they'll still taste good.
I ended up using the other recipe on wikibooks for Focaccia. Since it was dinner, I added some veggies on top.Sprinkle one teaspoon of the yeast over 1/2 cup of the water in a medium bowl, stir to mix and let stand 10 minutes. Stir in 3/4 cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes.
In a large bowl, sprinkle the remaining teaspoon of yeast over one cup of warm water, mix and let stand 10 minutes. Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add the remaining flour gradually, mixing well after each addition until well incorporated. On a lightly floured work surface, turn the dough out and knead until soft, about 10 minutes.
Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 1/2 hours. Oil an 11" x 14" (28 cm x 36 cm) baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let rise 45 minutes to an hour.
Preheat oven to 425 F (220 C). Remove towel and press indentations into the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until the top is golden. Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before serving.
