tag:blogger.com,1999:blog-2662563451197485408.post7509433668293264131..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Autumn Focaccia Unknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2662563451197485408.post-87768770709574299602012-11-12T12:58:12.955-08:002012-11-12T12:58:12.955-08:00Thank you so much for the compliment but please do...Thank you so much for the compliment but please don't be intimidated. The fun part was thinking of turning kabocha into flour and then actually doing it (wonderful smell and color), the bread part came together happily because the flour behaved way better than I thought it would. I was really lucky! Kabocha squashes are a lot of fun because there is so much one can do with them. My next favorite thing is kabocha preserve (what some would call kabocha butter as it is very smooth): it is a real treat and well worth the work that goes into it... But of course not as exciting as making bread!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-1107899006543935662012-11-12T12:50:06.344-08:002012-11-12T12:50:06.344-08:00Hello Barbara, sorry for the late reply. I was tra...Hello Barbara, sorry for the late reply. I was traveling. Thank you so much for the compliment. I love it of course but I am under no illusion. There was a lot of luck involved! The focaccia could easily have turned into a doorstop...<br />Sorry about the typo in the previous reply: I meant to write "in the fall" (which is when I use the dehydrator most), not "in the flour". Silly Autocorrect!<br />I have the 9-tray excalibur but if you ever want one of these machines, make sure you get the model that has a timer. I made a mistake when ordering and actually ordered the wrong one. By the time I noticed it had already been delivered and unpacked and it would have been a headache to send it back. But I really miss being able to set it and forget about it...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-17357314046054631012012-11-12T01:17:57.876-08:002012-11-12T01:17:57.876-08:00how big your dehydrator is? and again bad spelling...how big your dehydrator is? and again bad spelling: I meant sea! this discussion about pizza makes me feel I should actually reconsider yeast-based pre-ferments. just to make the "typical" thing and later see how close to that I can go with leaven. your focaccia is already a masterpiece btw...Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68469182250519088702012-11-11T19:04:25.888-08:002012-11-11T19:04:25.888-08:00Hello Barbara, yes, you are surely right! Focaccia...Hello Barbara, yes, you are surely right! Focaccias must have preceded commercial yeast by hundreds of years! You are definitely making me feel better about flouting so-called traditions. As to a dehydrator, it comes super handy year-round but especially in the flour. I use it a lot... Including for dehydrating levain. I love the idea of bread-ifying the world. Let's to it!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-30163920211695414142012-11-11T08:52:51.398-08:002012-11-11T08:52:51.398-08:00terrible spelling and tone when I write from my sm...terrible spelling and tone when I write from my smartphone. I rephrase: of course you are right in saying that what is commonly known as pizza and focaccia is made with pre-ferments based on industrial yeast. pizza (with tomato on top) was "invented" in the late 18 hundred and I have just read that the Dutch started to commercialize industrial yeast just around that time. but pizzas and focaccias have been made practically since forever around the Mediterranean see, so you can feel free to use natural leaven in a focaccia without feeling that you are betraying some sort of Italian tradition :) on the contrary, you are being even more true to the tradition than the Italians themselves. hope I have made myself clearer now. bisousBread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-52668128913287844082012-11-10T20:57:36.591-08:002012-11-10T20:57:36.591-08:00I am totally in awe, and totally intimidated. That...I am totally in awe, and totally intimidated. That's a compliment. Wow.Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-21076023763113370442012-11-06T01:49:39.535-08:002012-11-06T01:49:39.535-08:00so here we are... just got a mill with which I mil...so here we are... just got a mill with which I milled chickpeas and here we go... a dehydrator? I want it! So incredibly smart to make pumpkin flour. Let's bread-ify this workd girl!!! beautiful looking focaccua abd pkease do not trust Mrs Field: leaven is what we had before the 19 hundred and so define traditional...Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-57825711309935658402012-11-05T22:49:29.833-08:002012-11-05T22:49:29.833-08:00What a wonderful and lovely idea ! Very inspiring ...What a wonderful and lovely idea ! Very inspiring for me, who was toying with the idea of getting rid of my too little used dehydrator...Florence A.https://www.blogger.com/profile/09074765934219582793noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-17635829430274856922012-11-05T20:41:17.239-08:002012-11-05T20:41:17.239-08:00Thank you so much, MC! - for your generosity and k...Thank you so much, MC! - for your generosity and kind words :^) <br />You are so thoughtful, setting aside and sharing some of that wonderful kabocha flour with me. I can't wait to try making something with it...thanks again...I'm so grateful!<br />:^) breadsongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-83125805007287043032012-11-05T11:59:47.294-08:002012-11-05T11:59:47.294-08:00Hello, Mimi! Nice to see you again. How are you? I...Hello, Mimi! Nice to see you again. How are you? I think avocados hold too much moisture to be dehydrated and turned into flour. Even the flesh of the regular pumpkins (the Halloween ones) might be too wet for that purpose. The beauty of a squash such as the kabocha is that its flesh is on the dry side. But avocado might be used to replace part of the butter in a brioche dough... :)MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-85022315978184626662012-11-05T11:54:17.852-08:002012-11-05T11:54:17.852-08:00No kidding? I would never had imagined that you co...No kidding? I would never had imagined that you could make flour from squash! Do you think you could do it with avocado?Mimi Avocadohttp://www.mimiavocado.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-36011663304904024402012-11-05T09:11:49.620-08:002012-11-05T09:11:49.620-08:00Hello breadsong! Knowing how talented you are with...Hello breadsong! Knowing how talented you are with decorative dough, I am putting some kabocha flour aside for you this minute. It'll be waiting for you when you next come down. After all, kabocha season isn't over yet, I can always make more now that I have officially become a pumpkin miller. ;-)MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-31024966621962735992012-11-05T08:58:53.821-08:002012-11-05T08:58:53.821-08:00oh, and p.s., no one makes their own kabocha flour...oh, and p.s., no one makes their own kabocha flour. pretty soon you're going to be parting the seas too!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-2355491919662486832012-11-05T04:15:13.847-08:002012-11-05T04:15:13.847-08:00I do not put that pass you.... ;-) I do not put that pass you.... ;-) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-40285089804617469452012-11-04T23:01:15.056-08:002012-11-04T23:01:15.056-08:00Hi MC,
Such a colorful post – all of these brillia...Hi MC,<br />Such a colorful post – all of these brilliantly-colored ingredients - you definitely were ‘painting your focaccie’ :^)<br />Your kabocha squash flour is really gorgeous – you did an *amazing* job making it!<br />I’m sure this squash flour could be used to color decorative dough, seeing how beautifully it held is color through baking.<br />The Trader Joe’s EVOO has an amazing hue, also; I don’t think I’ve ever seen a prettier infusion for oil, with the bright red chiles and garden-green herbs. <br />Really beautiful, and creative, autumn focaccia – and very special bread to be sharing with your family for Thanksgiving.<br />:^) breadsong<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-90817890892038764002012-11-04T18:37:35.628-08:002012-11-04T18:37:35.628-08:00Thank you, Teresa! How did you guess I was going t...Thank you, Teresa! How did you guess I was going to take that focaccia out of the freezer for Thanksgiving? Good thing the family doesn't read the blog! :)MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-63126022475855078382012-11-04T18:36:08.536-08:002012-11-04T18:36:08.536-08:00Sally, you are just too nice! It's only kaboch...Sally, you are just too nice! It's only kabocha flour, not as if I grew my own wheat patch! MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-11691880737911413742012-11-04T18:28:11.405-08:002012-11-04T18:28:11.405-08:00Thanks, Francis-Olive! I too love alium on bread b...Thanks, Francis-Olive! I too love alium on bread but in this particular instance, I was rooting for kabocha!!!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-86555465194217423652012-11-04T16:08:47.593-08:002012-11-04T16:08:47.593-08:00Wow, MC, you did it again, I am going to share thi...Wow, MC, you did it again, I am going to share this on FB. What a wonderful bread and post for autumn and Thanksgiving. Yumm! Teresahttp://www.northwestsourdough.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-31990185789476008732012-11-04T16:00:02.851-08:002012-11-04T16:00:02.851-08:00Well, my dear... I just ran out of adjectives to c...Well, my dear... I just ran out of adjectives to comment on your bread concoctions. You made your own flour. You made your own flour. Repeat with me: I (Farine) am awesome. I (Farine) am the Queen of All Things Bread.<br /><br />superb, amazing, incredible! (there, I managed to find three words)<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-1385233548368718932012-11-04T15:51:45.786-08:002012-11-04T15:51:45.786-08:00this looks incredible. i dont care if leek licks s...this looks incredible. i dont care if leek licks squash, it looks amazing. nothing better than alium on bread!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.com