Amy Glover tried a new no-knead, overnight focaccia recipe that resulted in the best bread she’s ever made, with a golden, springy texture and large air pockets. The recipe involves mixing water and oil with salt, bread flour, and yeast, letting the dough rest in the fridge for at least 12 hours, and then baking for 25 minutes. The cold fermentation process strengthens gluten, enhances flavor, and produces a superior rise, making it a game-changer for Glover’s baking routine.
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