Sunday Brunch Focaccia

thefreshloaf.com - 28 days ago

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Lucy was thrilled to make 2 breads in one week for a change and she really came up with a dusey too - a Lebanese, Greek, Italian and Mexican Focaccia. This one was made with 10 g of half year old NMNF rye starter used to make a 10% pre-fermented whole rye levain at 100% hydration that was retarded for 24 hours.