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Finished focaccia

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
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Share a little about the ingredients and techniques used to create this dish/item. 20% whole wheat flour

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What are you most proud of? Tasted great even though too thin and seemed like too much oil. Son was raving about it

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What advice would you give someone starting this project? I think the dough was too thin. Cooked too quickly, nice crisp cracker though. Resting while dimpling enabled dough to spread to edges of pan even though thin.

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