Bread Baking Begins!

Dinner: Fresh baked bread

A few days ago, I thought the weather was finally cooling, so I decided to bake bread. I made a biga the night before with just some flour, water, and yeast. I let it sit out for an hour or two before chucking the whole thing in the fridge to develop.
Dinner: Open faced sandwiches

The next day, I added more flour, water, and salt and let the dough rise for an hour (until it doubled). Tried to shape it into a loaf, let it rise for another half hour, and stuck it in the oven at 500 degrees for about 25 minutes. We slapped on some leftover dip from our dips party, some slices of tomato and avocado and voila: leftover sandwiches.

Dinner: Focaccia and Bean Dip

Dinner: Focaccia & Bean Dip

I baked focaccia again tonight. I was in a rush, so instead of letting it proof twice, I just shaped it into a flat square and let it proof/rise once before I put the toppings on and popped it in the oven. I think the lack of the 2nd poof is why this focaccia ended up more dense than the previous versions. The wetter sponge I used to make this made the bread taste really yeasty.

The bean dip was made with white beans (cannellini), garlic, a bit of rose-mary infused olive oil (courtesy of the BF’s sister), salt and some lemon juice. I stuck that all into the food processor and blended it till it looked like the right consistency. I then took out about half of the dip for one version, and then blended what was left in the processor with a tablespoon of harissa (a North African type hot paste) for a bit of spiciness. The BF like the plain version of the dip, but I liked the spicy version.