This was supposed to be the perfect base for our Superbowl sandwiches! It was still edible but clearly not the perfect, fluffy base I was envisioning. It was all going so well, until I squished the painfully-slowly-risen loaves (yes, it took over 36 hours to raise this dough) with my palms in order to pop bubbles with a razor blade, as instructed. I must have overdone this step, or maybe my dough did not have a lot of extra air to get rid of. Whatever the case, my loaves were quite flat with only puffy, focaccia-like edges. We took those end pieces and made our sandwiches. Goat cheese and grilled veggies (see below) were excellent as suggested in Baking with Julia.
This recipe is part of the Tuesdays with Dorie cooking group. The host this week is Sharmini of Wandering Through. See this link for the full recipe.
|Rhiannon hating the snow.|