I thought I’d share tonight’s dinner since we recently learned about lamination in the group. I made the King Arthur Flaky Puff Crust Pizza recipe: https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe. I highly recommend giving it a try if you enjoyed the croissant bread bakealong. This is my 2nd attempt. My guys gave it rave reviews, but it was a bit of a struggle to make it in a warm kitchen. Last time I made it was in the winter and it was much easier to work the dough. My dough warmed up too quickly today and I had to keep taking breaks to put it back in the refrigerator. I forgot to take pictures before I served the pizza but here are a few shots.

It’s the 4th of July and the forecast is for 104°F outside. The garden is full of fresh herbs. That means it’s time for Focaccia. This is a same-day recipe. Started at 6AM and out of the oven at 9AM, before the heat of the day. It’s great for a ‘Caprese Focaccia Sandwich’ with balsamic glaze. 9×13-inch (23×33cm) baking tray Total dough: 947 grams; Total flour : 500 grams; Water 80%; Instant yeast 1.4%; Honey 2%; Salt 2%; and Olive oil 4%. Ingredients: * 500g strong bread flour * 400ml warm water * 7g instant yeast (1½ tsp) * 10g honey (2 tsp) * 10g salt * 20g olive oil (1½ tbsp) * Toppings: Olive oil, fresh rosemary, halved olives or cherry tomatoes & flaky sea salt. Methods: 1. Mix the lukewarm water, honey, and yeast. Add the flour and mix until no dry flour remains. Add the salt and olive oil, then mix just until combined. Cover and rest for 30 minutes. 2. Stretch + fold every 30 mins (x3). 3. Generously oil a 9×13-inch (23×33cm) baking tray. Gently transfer the dough into the pan without punching out the air. Let it relax naturally instead of forcing it into the corners. Cover and let it rise for 1½–2 hours, or until doubled and very puffy. 4. Drizzle generously with olive oil. Coat the rosemary and halved olives in olive oil before placing them on top so they don’t burn. Using well-oiled fingertips, gently press dimples all over the dough without deflating it. Sprinkle with flaky sea salt. 5. Bake at 450°F (232°C) for 20–25 mins until golden. Tips: Keep your hands wet or lightly oiled while handling the dough, be gentle to preserve the bubbles, and don’t be shy with the olive oil, it creates that crispy, golden crust.

What do you do when you plan to make half of a Ligurian focaccia but put most of the ingredients for a full loaf before realizing your mistake? Continue on, split the dough in half and put fresh peaches on top with brown sugar and a little butter so now you have dessert. While I was at it, I decided to put some olives in the other one. Thank you @Henry Hunter, Jr for my new found confidence!

Here is what I think so far of the Bosch mixer. 1. Instructions are awful. 2. Definitely powerful for a home machine. 3. Cut the kneading time in half from using the Kitchenaid. 4. I can understand why there are negative reviews about getting the dough out. It is a little harder because of the tube in the middle. 5. Take the top circular piece off on hot days ans this will help the dough from getting even hotter. I made sourdough English muffins and the end product came out pretty good. I adjusted the mixer time from Bim's English Muffin recipe to six minutes are the first inital mix of three minutes and rest of 30 minutes. Naan bread is probably next.

Weekly loaves of pain au levain - tried some new scoring techniques 3 French loaves - tried one with jalapeno and cheddar but it was one batch of dough so I had to laminate it in which made it awful to shape - will definitely make it again but fold in the inclusions in a separate batch Not pictured because I ran out of the house with them to get to a party - 3 fluffy gorgeous focaccias (trust me): cinnamon roll, pizza, and cheesy garlic