Focaccia
What do you do when your dough doesn't rise?
Yesterday's dough didn't rise. After the stretch & folds, I left it on the counter for 24 hours. My starter sat beside it and tripled in 7 hours. The dough had good gluten structure, but remained like a thick batter, unable to hold it's shape, with no rise.
I wasn't sure what to do, but didn't want to waste it. So, I heavily oiled a cast iron pan, poured in the dough, more oil, herbs, salt, pepper, and baked. It's cooling now, but looks good. Had some rise in the oven, but not what one would expect from a regular bread.
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Focaccia
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