I wanted (and sorta needed) to bake this morning, so I put up some Forkish overnight white, last night after dinner. My only massage of the og recipe was in subbing 15% white whole wheat flour for that amount of A/P. The dough was so soft and slack this morning; dividing and shaping were a bit aggravating. I was able to get one boule shaped and into a parchment lined banneton, and I wanted the other to be my first attempt at a batard, but it would not cooperate. And when a pain in the ass dough doesn't want to cooperate? I take a 1/4 sheet pan, some parchment and olive oil...
And it becomes focaccia. So for dough that was forcing me to use foul language (a lot!), I ended up with...
