I went to Valle Verde 2 yesterday to teach my students how to bake a big batch of Focaccia. On the top photo, you can two kinds of the same dough, the one on the left is made using the No Time dough and the other one is an Old Dough Method or Levain. Definitely, the Levain method is the winner. The dough is bouncy and alive not sluggish and hard to mix like the no time dough method. We did a total of 4kgs if flour and using the same dough baked different kinds of breads such as Ciabatta, Thin and thick Focaccia, Tuna Pesto Pizza, Margarita Pizza, Rosemary Garlic Parathas and Stove top flatbreads. For special one on one sessions, please send me an email or message though Facebook or Messenger for details.
BREAD MAKING IDEAS, PASTRIES AND FOOD Baked Pandesal Hot Off the Oven!