GM 💜 Howa re you today? It was a baking day, made some sourdough foccacia for cold cuts. #foodstr #food #plebchain
https://image.nostr.build/9c0f04457f6d2300cb3fb0c8137e71d72f231bdf889e603303d4850d1c2e7741.jpg
https://image.nostr.build/eb18a24b6e885ebd3720178334623b89ca7f9ee44bffd9092bd77103d0206801.jpg


Sourdough wives are the best

lucky man nostr:npub1ezw0xm0w52rd4yfdg9zlw9qvwdy46alzelklkefptrd203m37tuq4djmeg


ewelina it looks awesome as always 👩🍳


Onward 🫡

Onward 🫡


Looks splendid and yummy!


Thank you so much Marcelinho 💜🫂


Thank you! 💜🫂


Nothing to thank 🫂 it is simply the truth


Did you poke the little blister? I wouldn’t have been able to resist. 😁 Enjoy!


gm! ☕😍


If I could be anyone I'd be nostr:nprofile1qqsv388ndhh29pk6jyk5z30hzsx8xj2awl3vlm0mv5s43k48cacl97qprpmhxue69uhhyetvv9ujuumwdae8gtnnda3kjctvqyv8wumn8ghj7un9d3shjtnwdaehw6r9wfjjucm0d5q32amnwvaz7tmgd9ehgtnwdaehgu3wd3skueqd48yrc


GM Ewe 😋 #yumstr


Amazing as always.
It’s been a while since I made focaccia, will try this weekend.


Hahaha nope, it just happened 😂 But true, difficult to resist 😂😂


GM! 💜🫂


GM Kamo 💜🫂


Thank you! Yes you should do one, it is really tasty 🤤🫂💜


gm 🌞 this looks heaven - enjoy 😍


Today we made: pizza, chocolat cake, blueberry&peach cake and tiramisu.

When I say we, I mean my wife did cook and I cleaned up then taste them all with the kids.


GM and thank you! 💜🫂


Woow, sounds great 🤤 Blueberry&peach cake... mmm... summer 😍


You are amazing! Looks delicious 😋


Hey, hey, hey look who's back! 🙌🏻💜🫂🥳🥂🥂 Thank you so much, happy to see you! 💜🫂


Awww gorgeous lady I have missed you and Ralf!
Please keep posting your amazing food creations and I can’t wait to taste some IRL 💜💜🫂🫂🎉🥂🥂🥂


Awesome 🤙

Awesome 🤙


GM Ewelina! ☕ ☀ 🫂 yumm yumm!


Good to have you back 🥳 We missed you a lot!😘🫂💜


GM Petr! ☕🫂💜


LFG ! 🔥

LFG ! 🔥


GM, could you please send me the recipe? 😍


Sure:
⭐Focaccia dough :
300g Bread Flour
215g Water
6g Salt
60g Levain
15g Olive oil
⭐On day 1
Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and  no dry flour bits remain.
Let it sit for 1 hour.
1 set of stretch-and-fold
Rest 30 min
Do coil fold # 1
Rest 30min
Do coil fold # 2
Rest 30min.
Transfer dough into container with lid, previously lightly oiled.
Do overnight fermentation in the refrigerator (up to 48 hours)
⭐On day 2
Transfer the dough to lined baking tin
Proof until double and bubly.
Preheat oven at 230C
Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles
Bake at 230 C for about 20-23 min.
⭐Before baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...


Thank you so much.
It was even nice to read this recipe 😊


I put it to my recipe notes. I hope it´s okay that i use the pic of your foccacia? ☺


Sure no problem. It is a very basic one, but still tasty 🫂💜


Thank you 💜🫂


It looks very tasty and i just love sour dough stuff. My sour dough is more then 2 years old and gets better and better over time


Fantastic! So you shouldn't have a problem to do focaccia, especialy with such a mature levain 🙂


I guess it´ll be great. Hope i can do one by the end of the week ☺