Focaccia Master

This kid whips this up overnight and makes our roommates diet all fd up in the morning. I think our roommate Megan eats nothing but Rosemary Garlic Focaccia when she wakes up. As Megan puts it "this is sick nasty".

One of our bakers has developed a master Focaccia loaf with the perfect amount of fermentation, sweetness, and flavor. Not only does this loaf have a beautiful taste and flavor but has an amazing crust from top to bottom. Main ingredients are olive oil, rosemary, garlic, thyme, pepper & Salt, King Arthur White Whole Unbleached Flour and Sourdough Starter. This loaf is a double ferment of about 12 hours total and a morning bake at 450F for 25-35 min.

 This sourdough loaf was crated a few days ago and is %100 Butterwork whole wheat with a %100 percent humidity starter.  A delicious loaf with a crispy crust, sweet wheat flavor with mild sourness. %70 percent humidity soft inside, and medium air pocket development. 

This is the start of Yeast Coast Bakery blog but as bakers we have been in the game for some time now. We will be posting each bread we bake and out likes and dislikes. Most of us are not all in the same spot but are eventually looking to own an establishment with beer, kombucha, pizza, music and lots of fermented food. For now most of our loves are baked in conventional ovens and are all organic flour either King Arthur of Butterworks farm flour. Enjoy!!