u/lightanldutchie

This is my second attempt at focaccia and while I’m new to baking bread, I’m very pleased with the flavor and the softness of the texture. I’m just not getting enough of a rise and those pillowy pockets like the recipe photos and the rest of you. My crust is a tad crispier around the edges than other focaccia I’ve tried, I will experiment with shorter cook time.

I attempted Alexandra’s Kitchen’s no knead 18 hour cold ferment recipe and used bread flour (perhaps this was my first mistake?). I also cut the recipe in half and used a square cake pan to bake it at 430 for 25 minutes (my oven is on the weaker side).

Essentially I mixed the dough, let it sit in the fridge for 18 hours, plopped it in the pan as the recipe said, let it proof for 3-4 hours at room temp. Drizzled olive oil, dimpled (did not get any big bubbles tbh) and popped it in the oven.

Any thoughts on whether this outcome is expected given the flour & lack of kneading?

Hi I’m new to collecting and I’m the market for mixing bowls with lids and am wondering if any of you seasoned folks know if this would be a good buy at $70. I’ve run through so much Pyrex the last few years and had an instance of it self combusting while put away due to internal cracks, so that got me into looking for vintage pieces made of better materials that will hopefully last longer. I’m confused because this packaging is lowercase pyrex but from the early 90’s. It’s unclear to me if it’s made of soda-lime or the tougher borosilicate glass.

My main uses will be mixing, refrigerating dough and taking them out to warm to room temp. I don’t plan to bake with these or even microwave them. I know it seems like a silly question but I appreciate any knowledgable feedback!