getting baked with gin-san on a sunday afternoon

"gin-san - shitpost specialist" (gin-san-) 02/09/2020 at 13:31 • Filed to: GETTING BAKED

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Olive oil bread dough - apply heat and it turns into a garlic focaccia 

Seems to work well for me with consistent results. Between 2-3 hours proofing at room temp before being put in the fridge for cold proofing for 12+ hours.

Took it out of the fridge to come up to room temp and rise more since getting the dough out of the bowl I use for it’s main rise deflates it a bit.

Once it’s puffed up and close to room temp - mix olive oil and crushed garlic, brush the garlic oil on the dough - pat the dough with your fingers so that it creates little dimples in the dough where the garlicky oil goodness pools up. Season with salt and pepper.

Looks like a lot of oil now but it makes for such a nice bread and crust when it’s finish. Will post results later. Not sure what I’m going to do with it first, might just make some peppers/onions/eggs and a couple of slices of cheddar to make a breakfast type sandwich.

dogisbadob > gin-san - shitpost specialist 02/09/2020 at 13:47

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looks like a big-ass omelet that you used the whole dozen eggs to make :p

gin-san - shitpost specialist > dogisbadob 02/09/2020 at 13:57

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I guess it does! The LED light above my stove gives off a really strong, white light and it makes the dough look way whiter than it actually is.

The end result will look much more appetizing.

Tareim - V8 powered > gin-san - shitpost specialist 02/09/2020 at 13:59

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I’d say it looks more like a large fried egg without the yolk

gin-san - shitpost specialist > Tareim - V8 powered 02/09/2020 at 14:01

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I’m happy that my actual omelettes and fried eggs don’t turn out looking like this.

glemon > gin-san - shitpost specialist 02/09/2020 at 14:29

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Food is one of the hardest thing to photograph well, what looks great on your plate often looks less keen on your screen.