Shiitake-feta bread with basil

Lovely and delicate, glorified garlic bread, really.  Dough was kept extremely sticky and amply yeasted, allowed to rise and thinly spread with oiled hands across a tray.

The surface was coated with atomized garlic before it was allowed to rest, while the other ingredients were sliced and shredded: Shiitake, feta and a little Italian blend: Parm, romano, asiago…  After baking, topped with shredded basil.

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Pizza 5: Detroit, like

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All in vain, au levain?  Attempt at a funky, fermented, Niki’s style square:  Pretty good, but far too thick.  Seemed like a lack of dough on stretching out, and the recipe was doubled.    Too much, but pretty awesome anyway — crunchy crust, and melt in the mouth, buttery interior.

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More or less from Wapo, using 2c flour, 1c au levain and 1c water.  Plenty for two pizzas, as it were.