My favorite sourdough recipe, without the garlic this time, shaped into a holiday wreath. Wishing you and yours a happy holiday and a joyous new year!

Have a Monochrome Monday post to share this week? Leave a link in [...]]]>

Shot with a Polaroid Spectra camera and Impossible Project PZ 600 Silver Shade film

My favorite sourdough recipe, without the garlic this time, shaped into a holiday wreath. Wishing you and yours a happy holiday and a joyous new year!

Have a Monochrome Monday post to share this week? Leave a link in the comments.

There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from [...]]]> The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from any other loaf of bread. But far from being just any other loaf of bread, it has something special to offer. Perhaps it’s a savory, herby filling that, when surrounded by dense bread, could just about pass itself off as an entire meal. Or that classic cinnamon swirl that so many of us loved as a child. Or just maybe, an autumn treat filled with spiced pumpkin butter. No matter your filling of choice, this Povitica recipe will have you racking your brain for new flavor combinations to pair with the slightly sweet, dreamy dough.

The Daring Bakers October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Povitica (pronounced po-va-teet-sa) is a traditional holiday sweet bread served in Eastern European countries. It is also known by other names such as Nutroll, Potica, Kalachi, and Strudia. The technique by which the dough is rolled paper thin and the filling is rolled into the dough has been passed down through the generations. In order to keep this tradition alive, the Daring Bakers have prepared an astounding collection of Povitica this month. And I’m sure that many of us will be making this recipe over and over with different variations. I know I will!

I adapted the bread dough to use pure maple syrup instead of refined sugar, and the pumpkin butter uses raw honey as a sweetener to fit in with my October: Unprocessed guidelines. I think this choice actually gave the bread a greater depth of flavor!

I’m sending this bread to YeastSpotting, where you can find an inspiring collection of yeast bread every Friday.

Povitica
Created by Jenni of The Gingered Whisk
Yield: 2 loaves

1 cup milk
6 tablespoons pure maple syrup
2 1/4 teaspoons instant yeast
1 1/2 teaspoons sea salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted
4 cups all-purpose flour

Approximately 2 cups pumpkin butter for filling (recipe follows)
1 egg white for brushing top of loaves

In a medium saucepan, heat the milk and maple syrup to just below boiling (180°F), stirring constantly. Once it has reached 180°F, remove it from the heat and allow it to cool to 110°F.

Meanwhile, in a large bowl stir together the instant yeast, salt, and 2 cups of the flour. Add the milk mixture and stir until combined. Mix in the eggs and melted butter.

Stir the dough until it is well combined, continuing to add flour until the dough begins to clean the sides of the bowl. Turn the dough out onto a floured surface and knead it until it is smooth and no longer sticky, adding more flour if necessary.

Place the dough in a lightly oiled bowl, cover it, and allow it to rise for approximately 90 minutes, or until doubled in size.

While the dough is resting, prepare the filling (recipe below).

Spread a clean sheet over your work surface, and flour it sparingly with a small handful of flour. Place half of the dough onto the sheet, and leave the other half in the rising container until you are ready to roll it out. Roll out the dough with a rolling pin until it is roughly rectangular, approximately 12″ by 15″. Brush a few teaspoons of melted butter over the surface of the dough.

Using the rolling pin or the tops of your hands, gently continue to stretch the dough in a rectangle shape until it is opaque. Pick up the dough from each side as you are stretching it, to ensure that it is not sticking to the sheet. If the dough seems too elastic to hold its shape, let it sit for a couple of minutes and then continue to stretch it.

When you think the dough is thin enough, try to stretch it just a little more. It should be thin enough that you can see the color/pattern of the sheet underneath.

Spread half of the pumpkin butter evenly over the surface of the dough, leaving about 1/2″ around the edges.

There are many different ways to roll up the dough and place it in the pan, and each of the methods will produce a different spiral pattern. No matter how you choose to roll your dough, use the sheet to help you.

Starting from the short side of the rectangle, gently lift the sheet so that the dough starts to roll up like a jelly roll. The dough is so thin and fragile that you don’t want to try rolling it with your hands. Continue to lift the sheet and roll the dough until you reach the center of the dough rectangle. Starting at the opposite side, roll the other half of the dough into the center.

Carefully fold this entire roll in half – layering the side-by-side spirals on top of each other. Seal the edges by gently pressing the edges of the dough together. Carefully transfer the dough into a loaf pan greased with butter.

Repeat this process with the other half of the dough. Cover the pans lightly with a kitchen towel and allow the loaves to rest for 20 to 30 minutes while you preheat the oven.

Preheat the oven to 350°.

Beat the egg white with a teaspoon or two of water, until frothy. Brush the tops of the loaves with egg white mixture. Place the loaves into the oven and bake for 15 minutes.

Turn the oven down to 300° and bake the loaves for an additional 45 minutes, or until the top is a deep golden brown. If the top gets too brown before the loaves are done, cover the pans loosely with aluminum foil to prevent the tops from burning.

Allow the loaves to cool completely in the pan on a cooling rack. The loaves are so heavy that they might collapse if you attempt to remove them from the pans before they have cooled.

The recommended method for cutting Povitica is to turn it upside down and slice it with a serrated knife.

Pumpkin Butter
Adapted from Serious Eats
Yield: approximately 2 cups (enough to fill 2 loaves of Povitica)

1 can pumpkin
3/4 cup apple cider
1/2 cup raw honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves

Bring all the ingredients to a boil in a saucepan over medium heat, stirring frequently. Once the mixture starts to boil, cover the pan, reduce the heat to low, and simmer until thick (about 1 hour).

You may want to make an extra batch so that you can spread it onto a slice of Povitica!

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and [...]]]>

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and take care of each other. Of course, none of us can effect major change on our own, but together we can build momentum to create a healthier society. World Bread Day and World Food Day seek to heighten awareness of global food issues and the struggle to provide secure food systems for the most vulnerable citizens of our planet. The bread that emerges from hundreds of food bloggers’ ovens today may not feed the world, but hopefully it inspires us and our readers to take a larger action for good.

In celebration of the Global Day of Action yesterday, The Boyfriend and I spent some time at our local “Occupy” movement. About 70 activists assembled on the pedestrian mall to hold signs, make music, and organize the movement. It is certainly inspiring to witness such a peaceful, passionate group of people working toward a better society for all. We hope to return soon to spend more time there, and bring along some bread to feed the activists.

As I continue to work my way through October: Unprocessed, it’s been difficult to stay away from refined sugar. Not so much at home, but when I’m out of the house it gets near impossible. I’ve had to turn down donuts, cake, and brownies at work. Though, honestly, I’m missing these things less and less.

I have noticed that as I reduce and even eliminate sugar from my diet, I crave it less. I may not be craving sugar as much, but I’ve definitely been craving cinnamon rolls recently. Since they’re obviously not on the approved list as an unprocessed food, I’ve adapted the recipe to use natural sweeteners. With a hint of maple in the filling and a simple drizzle of raw honey on top, these rolls surpass their processed counterparts in taste!

Maple Cinnamon Rolls
Adapted from Peter Reinhart’s Artisan Breads Every Day
Yield: approximately 12 rolls

For the dough:
3 cups + 2 tablespoons unbleached, unbromated all-purpose flour
1 teaspoon sea salt
2 1/2 teaspoons instant yeast
3 tablespoons pure maple syrup
3/4 cup + 2 tablespoons milk
1/4 cup unsalted butter, melted

For the filling:
1 1/2 tablespoons ground cinnamon
3 tablespoons pure maple syrup

In a large bowl, combine the flour, salt, and yeast. Set aside.

Heat the maple syrup and milk over low heat, stirring occasionally, until the mixture reaches 95°. Pour this mixture into the dry ingredients, add the melted butter, and stir until well combined, about one minute. The dough should stick together, but will have a ragged appearance.

Using the dough hook of your mixer, or your hands, knead the dough in the bowl for about 6-8 minutes. It should become smooth, silky, and slightly tacky. During the kneading, add flour or water as necessary to prevent the dough from becoming too dry or too moist. Transfer the dough to a lightly floured work surface and continue to knead it for another minute or so.

Place the dough in a lightly oiled bowl or container with enough space to allow it to double. Cover the bowl and place it into the refrigerator overnight or for up to 4 days.

Remove the dough from the refrigerator about 3 hours before you’d like to bake it. Let the dough rest in the bowl at room temperature for 20 minutes. While the dough is resting, prepare the filling by heating the maple syrup and cinnamon over low heat, stirring constantly, just until the cinnamon dissolves. Remove from heat.

Lightly flour your work surface, and roll the dough into a rectangle about 12 inches by 15 inches. If the dough refuses to stretch, let it rest for a minute or two and then keep rolling.

Spread the filling over the dough to within 1/4 inch of the edges. Starting with the long edge, roll the dough into a log. Slice the log into 1 inch slices and place them about 1 1/2 inches apart on a baking sheet lined with parchment paper (a round cake pan would work just as well). Cover the pan loosely and allow the rolls to rise for about 2 hours, or until the rolls have puffed up and started to run into each other.

Preheat the oven to 350° during the last 30 minutes of rising time. Bake the rolls for 10 minutes, rotate the pan, and bake for another 10-15 minutes. The rolls are done when they have turned a deep golden brown. Place the pan on a cooling rack and allow the rolls to cool in the pan.

Drizzle with raw honey or enjoy them just as they are!

Make sure to look for these rolls among all the other bread goodies at YeastSpotting on Friday.

Creativity and innovation are the spice of life, but what good are new recipes if you can’t enjoy them again and again? A lunch invitation from my new friend Annie inspired me to dig up some of my old favorites and revive the sourdough starter that sat way in the back of my [...]]]>

Creativity and innovation are the spice of life, but what good are new recipes if you can’t enjoy them again and again? A lunch invitation from my new friend Annie inspired me to dig up some of my old favorites and revive the sourdough starter that sat way in the back of my fridge, looking neglected and moldy. I’ve been craving the sweet, fluffy texture of Anadama Bread. One loaf for me and one loaf for Annie.

Sourdough Focaccia, with a crust saturated in olive oil and topped with fragrant herbs. It had been way too long. I am fascinated with the linear focus in this photo, shot using a close up filter. These filters give the same effect as holding a magnifying glass onto the end of the lens. Eventually I’ll pick up a true macro lens, but these are great fun in the meantime.

Organic CSA cherries, plain and simple. In a cake or straight into my mouth. We are lucky to have been spoiled with wonderful berries and fruit lately.

What have you been baking?

If you’d like to share a Monochrome Monday photo, leave a link in the comments.

This is no ordinary coffee cake. Or rather, tea cake in my case. Soft, sweet dough with plenty of oven [...]]]> The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This is no ordinary coffee cake. Or rather, tea cake in my case. Soft, sweet dough with plenty of oven spring envelops a dreamy citrus and meringue filling. The meringue is so subtle that you can hardly detect its presence. Perhaps it’s meant to be the baker’s secret for a fluffy and just perfectly moist cake interior.

To be honest, this meringue was not a complete joy to work with. Of course, my choice to add another liquidy substance (blood orange curd) didn’t help the situation any. I’ll warn you that it’s not easy to roll a thick, slippery layer of meringue inside a supple rectangle of dough. I encountered a fair amount of oozing and general slippage of filling which had me worried about placing the cakes into the oven. But after all was said and done, I ended up with two beautifully browned coffee cakes that were gone in an instant on a Monday morning at the office.

The March 2011 Daring Bakers Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged the Daring Bakers to bake a yeasted Meringue Coffee Cake.

Meringue-Filled Coffee Cake
Source: Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date. She tried the recipe and it was brilliant!
Yield: Two 10-inch round coffee cakes

For the coffee cake dough:
4 cups bread flour
1/4 cup granulated sugar
3/4 teaspoon salt
2 1/4 teaspoons instant yeast
3/4 cup milk (I used goat milk)
1/4 cup water
1/2 cup unsalted butter
2 eggs, room temperature
1 egg, for egg wash

For the meringue filling:
3 egg whites, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup sugar
1 cup blood orange curd

In a large bowl, or the bowl of your electric mixer, stir together 1 1/2 cups of the flour, the sugar, salt, and yeast. Set aside.

In a medium saucepan, combine the milk, water, and butter. Heat over medium heat just until the butter melts. While mixing the flour mixture on low speed, gently pour in the liquid and mix until combined. Beat on medium speed for 2 minutes.

Add the eggs and 1 cup of the flour, and beat on medium speed for 2 more minutes. Using a wooden spoon or your mixer on low speed, add just enough of the remaining flour to bring the dough together.

Knead the dough by hand (8-10 minutes) or mixer (6-8 minutes). The dough is done when it is soft, elastic, and smooth. Place the dough in a lightly oiled, large bowl. Turn the dough to coat it with oil. Cover the bowl and allow the dough to rise until doubled, 45-60 minutes.

When the dough has doubled, prepare the meringue filling. Using a clean, grease-free bowl, whisk the egg whites and salt. Start on low speed for 30 seconds, then increase the speed to high and beat until soft peaks form. Add the vanilla extract and continue to beat on high while you add the sugar, 1 tablespoon at a time. Beat until very stiff, glossy peaks form.

Using a rubber spatula, gently fold the blood orange curd into the meringue.

Line 2 baking sheets with parchment paper. Punch down the dough and divide it in half. Keeping one half covered, roll out one half into a rectangle approximately 20 inches by 10 inches.

Spread half of the filling over the dough, leaving at least 1/2 inch border around the edges. Starting at the long side, carefully roll the dough up. This is not an easy task as the meringue will try to ooze out from all sides. Seal the roll as best you can and carefully transfer it to the baking sheet.

Leave the roll as a log, or fold the ends around to create a circle. Pinch the ends together to seal. Using scissors or a sharp knife, make cuts around the edge of the circle or along the top of the log, 1 inch apart.

Repeat the filling/shaping process with the other half of the dough. Cover the dough with plastic wrap and allow it to rise for 45-60 minutes.

During the rise, preheat the oven to 400°. When the dough has risen, beat the egg and brush it over the dough. This gives the coffee cake a beautiful golden brown color as it bakes.

Place the baking sheets into the oven, and turn down the heat to 375°. Bake the cakes for 25-30 minutes, rotating the pans halfway through baking. The cakes will be golden brown and should sound hollow when tapped.

Carefully slide the cakes off the baking sheets and parchment. Cool directly on a cooling rack.

I’m submitting this cake to YeastSpotting. Be sure to check out the weekly showcase of yeasted goodies on Friday!

Welcome to the Daring Bakers challenge, Monochrome Monday edition! [...]]]> The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

Welcome to the Daring Bakers challenge, Monochrome Monday edition! Capturing the challenge on black and white film was a bit daunting at first but I am pleased to present the results of this month’s challenge in the context of my weekly photography project.

Developing film is not that much different from baking. The ingredients must be carefully measured, then mixed in the correct proportions. The mixture goes into a tank with the roll of film. Developing time is dependent on temperature, among other factors. And if the film is left in the tank for too long, it will be ruined! Much like a loaf of bread.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book and Martha Stewart’s demonstration.

I halved the original recipe and adapted it to use sourdough starter instead of commercial yeast. I also skipped the citrus and nuts in the given recipe, electing to use raisins, cranberries, and chocolate to fill my bread.

The sourdough gave the bread just a hint of tanginess without overpowering the flavor of the raisins and cranberries. The bread didn’t rise as much as I would have liked because I was in a bit of a hurry. Rushing a sourdough recipe is never a good idea. Had I given the bread a bit more time to rise it would have had a more open crumb. That said, the dense texture of the bread made it a wonderful complement to a cup of tea. And with all the “fixings” kneaded into the bread the texture was almost an afterthought.

Sourdough Christmas Stollen

1/4 cup rice milk
5 tablespoons unsalted butter
2 1/2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sourdough starter
1/4 cup honey
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup apple cider
1/2 cup chocolate chips
melted unsalted butter for coating wreath
powdered sugar for sprinkling on wreath

In a small bowl, combine the cranberries, raisins, and apple cider. Set aside to soak while you prepare the dough.

Combine the milk and butter in a small saucepan. Heat over medium-low heat until the butter has melted. Remove the pan from the heat and allow the liquid to cool to lukewarm.

In a small bowl or measuring cup, lightly beat the egg and vanilla extract.

In a large bowl, or the bowl of your mixer, combine the flour, salt, and cinnamon. Add the sourdough starter, honey, egg/vanilla mixture, and milk/butter mixture. Stir (or mix on low speed with the paddle attachment) until the dough comes together into a ball. Cover the bowl with plastic wrap or a kitchen towel and allow to rest for 10 minutes.

Add the cranberries, raisins, apple cider, and chocolate chips. Knead the dough with the dough hook of your mixer for 6 minutes, or by hand for 8 minutes. Add more flour if necessary, so that the dough is not too sticky. It should be tacky, and the raisins and chocolate chips will begin to fall off the outside of the dough when it has been kneaded for long enough.

Transfer the dough to a lightly oiled bowl, turning the dough to coat it with oil. Cover the dough with plastic wrap and place it in the fridge overnight. The dough can be left in the fridge at this stage for up to a week.

On the day that you would like to bake the Stollen, remove the dough from the fridge and allow it to rest on the counter for 2 hours. Line a baking sheet with parchment paper.

Pat the dough into a rectangle that measures approximately 10″ x 16″. It should be about 1/4″ thick. Starting from the long edge, roll the dough tightly to form a snake.

Transfer the dough to the baking sheet. Form it into a ring and pinch the ends together so that they stick. Using kitchen scissors, make cuts along the outside of the circle at 2 inch intervals, 2/3 of the way through to the center of the ring.

Fan each segment outward to form a wreath shape. Brush or spray a light coating of oil over the dough and cover it with plastic wrap. Allow the dough to rise until it reaches 1 1/2 times its original size. During the rise, preheat the oven to 350°.

Bake the Stollen for 20 minutes, rotate the pan 180 degrees, and continue to bake for 20-30 minutes. The Stollen should be a dark mahogany color and sound hollow when thumped on the bottom.

Immediately transfer the Stollen to a cooling rack. Brush a generous coating of melted butter over it, then sift a layer of powdered sugar over the butter. Wait 1 minute, then sift another layer of powdered sugar over the Stollen. Repeat one more time. The Stollen should be coated generously with powdered sugar, as it helps the bread to stay fresh.

Allow the Stollen to cool for at least 1 hour before serving.

This Stollen will star in a special Holiday Edition of YeastSpotting!

Thanksgiving is already upon us. The air has taken on the crisp, cool flavor of autumn. As the weather changes, so does my baking and my daily routine. I spend more time curled up with my cat, reading a book in the light of a sunny window. I seek out recipes that take [...]]]>

Thanksgiving is already upon us. The air has taken on the crisp, cool flavor of autumn. As the weather changes, so does my baking and my daily routine. I spend more time curled up with my cat, reading a book in the light of a sunny window. I seek out recipes that take advantage of fall fruits, filling the house with warmth and spicy aromas. Apples and cranberries fill empty space on my counter and work their way into bread and desserts. This quick bread is just as perfect for a Thanksgiving table as it is for breakfast on a crisp autumn morning.

As the busy holiday season sets in, Thanksgiving serves as a reminder that we should take the time to be grateful. Grateful for the simple ingredients that combine to provide us sustenance, and grateful for the family and friends that surround us.

This year, I am incredibly grateful for the new job that I will be starting in just over a week. After five months of unemployment I have found an opportunity to work in a field that I’ve dreamed about for years. It will require moving and changing the familiar scenery of my life, but I am grateful for this change and the inspiration that it will undoubtedly bring.

What are you grateful for this year?

Cranberry Apple Quick Bread
Created by Simple Math Bakery
Yield: one loaf

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup pure maple syrup
1 cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
2 medium apples, peeled and chopped (about 1 cup)
1/2 cup dried cranberries

Preheat oven to 350°. Grease a 9″ loaf pan with butter or spray with cooking spray.

Combine the dry ingredients in a large bowl. Set aside.

In a large bowl, whisk together the maple syrup, applesauce, egg, and vanilla extract. Pour the liquid ingredients into the dry ingredients and stir just until combined. Fold in the apple chunks and cranberries.

Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the pan and allow it to cool completely before slicing.

Exactly one year ago I started my blogging adventure. I’ve baked many a tasty loaf of bread over the last 525,600 minutes, but lately I’ve been in a bread rut. When I achieved roasted garlic sourdough perfection, I became rather uninterested in baking anything else. I baked hundreds of garlic sourdough loaves and [...]]]>

Exactly one year ago I started my blogging adventure. I’ve baked many a tasty loaf of bread over the last 525,600 minutes, but lately I’ve been in a bread rut. When I achieved roasted garlic sourdough perfection, I became rather uninterested in baking anything else. I baked hundreds of garlic sourdough loaves and shared just as many as I consumed. I am thrilled to have discovered a consistent recipe that produces a tangy bread each time. But nobody should get stuck in a rut (even if it is a tangy, garlicky one), so for World Bread Day 2010 I have left my bread comfort zone to bake sourdough focaccia.

I decided to adapt Peter Reinhart’s poolish focaccia into a sourdough version. This is always a bit scary for me as I am hesitant to monkey around with yeast, flour, and water ratios. The poolish in the original recipe is at a 107% hydration, and my sourdough starter is maintained at a 175% hydration. Performing a series of simple math calculations, I came up with a recipe that would probably work out. And to my surprise, it did.

I could smell the bittersweet aroma of sourdough, whole wheat, and extra virgin olive oil as I worked with the dough. The dough becomes incredibly soft and supple as it rests, and it was a joy to prod it gently with my fingers until it stretched the length of the pan.

It was at this point that I had an inkling that I may have gotten the formula right. However, the next long rest would prove or disprove my theory. Sourdough is slower to rise than commercial yeast dough, so it was all I could do to set the timer for slightly longer than the recipe dictated and walk away. When I returned after 2 1/2 hours to see a puffy mass of dough I was ecstatic!

The best thing about a freshly baked, flavorful loaf of bread is sharing it. I brought some focaccia to my neighbors so that they could celebrate World Bread Day also.

Sourdough Focaccia
Adapted from The Bread Baker’s Apprentice
Yield: One 12 x 17 inch focaccia

2 2/3 cups unbleached bread flour
1 cup whole wheat flour
2 teaspoons salt
1 1/4 cups sourdough starter (I fed mine 12 hours prior)
6 tablespoons olive oil
1 1/2 cups lukewarm water
1/2 cup olive oil and herbs for drizzling

In a large bowl or the bowl of your mixer, combine the bread flour, wheat flour, and salt. Add the sourdough starter, olive oil, and water. Mix with a spoon or the paddle attachment of your mixer until well mixed and smooth. The dough is very wet, so if you are using a spoon dip it in cold water as needed to prevent sticking.

Switch to the dough hook and knead for 5-7 minutes, or knead by hand. The dough should clear the sides of the bowl but stick to the bottom. Add more flour if the dough is too sticky to clear the sides of the bowl. Try not to add too much flour, the dough should be pretty sticky but not overly so.

Turn the dough out onto a floured work surface and pat it into a rectangle about 6 inches wide. Allow the dough to rest for 5 minutes.

Stretch and fold the dough. To do this, coat your hands with flour. Grab opposite sides of the rectangle and stretch the dough to about twice its size. Then fold one end 2/3 of the way in, and fold the other end on top like a letter. It should still be a rectangle shape.

Spread a small amount of olive oil over the rectangle, dust with flour, and cover loosely with plastic wrap. Allow the dough to rest for 30 minutes. Stretch and fold again, then let the dough rest for 30 minutes. Stretch and fold one more time, then let the dough rest for 1 hour. It will puff up but not double in size.

Line a 12 x 17 inch sheet pan with parchment paper and spread 1/4 cup of olive oil over the parchment. Gently transfer the dough rectangle onto the pan. Drizzle another 1/4 cup of olive oil over the dough, and use your fingertips to dimple the dough. As you dimple, spread the dough towards the corners of the pan. If the dough becomes too elastic, allow it to rest for 15 minutes or so and then continue. It’s alright if you are unable to get the dough to completely fill the pan. As it proofs it will expand.

Make sure the surface of the dough is covered with olive oil. Sprinkle herbs over the dough, if desired. I used herbs de Provence and dried basil. Cover the pan loosely with plastic wrap and allow the dough to proof for 2 1/2-3 hours, or until it rises to almost 1 inch in thickness. If the dough needs to be spread more, dimple it with your fingers until it fills the pan, then allow it to rest for another 30 minutes before baking.

Preheat the oven to 500° during the last rise. Place the pan on the middle rack and lower the temperature to 450°. Bake for 10 minutes, rotate the pan, and bake for another 5-10 minutes. The focaccia will be done when the top begins to turn light brown.

Remove the pan from the oven and transfer it from the pan to a cooling rack. Allow it to cool for 20 minutes (if you can!) before slicing.

UPDATE: The World Bread Day roundup has been posted! Bakers from 30 different countries baked 311 loaves of bread, so you’re sure to find a recipe that inspires you.