Baking stone
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Baking stone

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Bread - Focaccia Alla Genovese
This Italian flatbread made with olive oil is traditional to Genoa. Although it takes a while to prepare, the additional rising time gives the bread a fantastic flavor.
Sourdough with buckwheat flour
360g unbleached all-purpose flour (Turkish brand Ipek)
100g buckwheat flour (Bobβs Red Mill Organic, non GMO, whole grain)
10g sea salt
300g lively sourdough starter (made from 10g starter (one tablespoon) refreshed with 150g AP flour/150g water slow-fermented 10 hours at room temp)
230g water (room temp)
Baked 40 min on preheated corderite baking stone (20min at 500F, 20min 450F)
July 18, 2020
Black cumin covered loaf
460g unbleached all-purpose flour (Turkish brand Ipek)
230g water (room temp)
10 g sea salt
300g lively sourdough starter (made from 10g starter (one tablespoon) refreshed with 150g AP flour/150g water slow-fermented 4 hrs room temp/12 hrs in fridge)
Baked 40 min on preheated corderite baking stone (20 min at 500F and 20 min at 450F)
Covered in black cumin seeds (Turkish brand Bagdat)
July 11, 2020

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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