There are eight cats in this picture.
Can you spot them all? 😀
These guys sure do make my mornings!
I also have a preview to share.
I experimented with the no-knead, overnight dough recipe I’d made before, using the old dough bread baby from my Babcia’s bread experiment.
I didn’t take any process photos this time, since I was winging it. The “overnight” dough became an “over day” dough, for starters! 😀
Instead of making a pair of loaves, I made one giant loaf in a parchment paper lined lasagna pan.
As I was spreading the dough out as evenly as I could, I found myself thinking it was looking a bit like a focaccia. Too bad we’re out of olive oil.
Then I remembered… we still have some fake truffle oil (the only kind we can find, or afford!) left.
I ended up drizzling the top with the fake truffle oil, spreading the oil around evenly, then stabbing the dough with my fingers to make lots of little holes, which also helped even the dough out in the pan more, before sprinkling on some coarse salt and dried parsley.
Of course, it wasn’t real a focaccia recipe, and it rose quite a bit. This is how it turned out.
This turned out to be, hands down, the best bread I have ever baked! Definitely a winner!!
I think the next time I try this, I’ll use a baking sheet instead of the lasagna pan, to make a thinner bread. Mostly, because I think it’ll be easier to slice than this was, but it’ll also give a larger surface for the oil and salt crust. The texture and flavour it gave was amazing!
Next time, I will definitely take process shots and share the details here!