Comments on: Arrested and kept forever...

By: Focacia bread | ChangeItToGod

Focacia bread | ChangeItToGod — Thu, 28 Apr 2011 07:02:29 +0000

[...] Arrested and kept forever… » delicious:daysYum! Baking your own bread, how cool is that! I’m already glad if my muffins turn out "eatable". We’re having a BBQ next Saturday, maybe I should ask my sister who is more talented to bake it for me … Your focacia bread looks so tempting and great photos as usual! [...]

By: Thyme and Parmesan Focaccio | eat-a-holic me

Thyme and Parmesan Focaccio | eat-a-holic me — Tue, 15 Feb 2011 12:20:29 +0000

[...] the texture, the bubbles and lets not forget the taste of yeasted bread. I got this recipe from Delicious Days. I can not rave about this recipe enough. Its so simple, so rustic and ‘toss together’ [...]

By: Kej

Kej — Tue, 08 Feb 2011 08:10:11 +0000

I have followed your recipe to the letter - did not overnight the dough, however only 4-5 hours in a warmed oven - and I was DELIGHTED with the result! The bread was not even and the crumb size was varied, but that simply added to the rustic nature, and I was not exactly serving 5* guests! I am simply curious...I understand that in standard baking practise, the first proofing is usually to start the yeast activation, and usually a second proofing is required to even the distribution of yeast through the dough and bring the yeast to its great level of activation...similar reasoning behind kneading, including smoothiing the surface of the dough for a better proof. But your recipe does not truly call for either... Why do you think your dough does not need the same? Would it be even fluffier, and rise more evenly if I did the standard baking method? Kej, Since I neither developed this recipe nor am an avid bread baker, I'm not the right person to answer your questions, I'm sorry ;(

By: Best of UM: I Baked Bread, So Don’t Break Up! – Umamimart

Best of UM: I Baked Bread, So Don’t Break Up! – Umamimart — Tue, 12 Oct 2010 16:03:37 +0000

[...] the ever-magical “No-Knead Bread” from Bittman and the Sullivan Street Bakery, Focaccia from Delicious Days, and two loaves of Honey Wheat from All Recipes. You need to let the first two [...]