{"id":343,"date":"2010-01-07T11:05:36","date_gmt":"2010-01-07T18:05:36","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=343"},"modified":"2010-01-07T11:05:36","modified_gmt":"2010-01-07T18:05:36","slug":"focaccia","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/01\/focaccia\/","title":{"rendered":"Focaccia"},"content":{"rendered":"<p>Since I figured I&#8217;d have some spare time, I brought my copy of the Bread Baker&#8217;s Apprentice with me while visiting my parents over Christmas.&nbsp; On the drive up to Oregon from LA, a stop in Corning at the <a href=\"http:\/\/www.olivepit.com\/\">Olive Pit<\/a> inspired my third bread from BBA.&nbsp; (That and the memory of Nicole&#8217;s <a href=\"http:\/\/pinchmysalt.com\/2009\/08\/26\/herbed-focaccia-from-the-bread-bakers-apprentice\/\">focaccia<\/a>.)&nbsp; The Olive Pit&#8217;s <a href=\"http:\/\/www.olivepit.com\/Olive-Pit-Roasted-Garlic-Rosemary-Dipping-Oil-P598.aspx\">Roasted Garlic Rosemary Dipping Oil<\/a> was just perfect for the herbed oil called for in the recipe.<\/p>\n<p>When I hit up the local grocery store (<a href=\"http:\/\/marketofchoice.com\/\">Market of Choice<\/a>) to get some bread flour, I discovered something I&#8217;d never seen before.&nbsp; In the bulk section, they had a machine full of wheat berries that would be freshly ground into flour.&nbsp; Pretty much exactly like the more common fresh peanut butter machines, just for flour.&nbsp; So I got a bag and set into filling it with around 4 pounds of freshly ground hard red wheat flour.<\/p>\n<p>This was another two day bread, that started with making a poolish.&nbsp; The poolish is a starter that you allow to ferment ahead of time to get nice start on long strands of gluten.&nbsp; Because I was using whole wheat flour, without any of the normal bread flour additions, I gave my poolish a little more time than normal.&nbsp; It also probably could have used a little more water for the yeast to work with.&nbsp; Nonetheless, the bread ended up turning out pretty good.&nbsp; It might have been a little denser then it would have been if I had used bread flour, but it was a big hit with the family.<\/p>\n<div align=\"center\"><img decoding=\"async\" alt=\"IMG_0321.jpg\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/IMG_0321.jpg\" class=\"mt-image-none\" style=\"\" \/><br \/>just out of the oven<\/p>\n<p><img decoding=\"async\" alt=\"IMG_0324.jpg\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/IMG_0324.jpg\" class=\"mt-image-none\" style=\"\" \/><br \/>cut and ready to eat<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Since I figured I&#8217;d have some spare time, I brought my copy of the Bread Baker&#8217;s Apprentice with me while visiting my parents over Christmas.&nbsp; On the drive up to Oregon from LA, a stop in Corning at the Olive Pit inspired my third bread from BBA.&nbsp; (That and the memory of Nicole&#8217;s focaccia.)&nbsp; The &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.rhinoblues.com\/thoughts\/2010\/01\/focaccia\/\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[61,59,150],"class_list":["post-343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bba","tag-breads","tag-focaccia","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}