It lives and breathes

The precursor to a focaccia bread.  When you want to gain some extra flavor try letting your dough ferment in a cooler environment.  This batch, used for my focaccia class on Dec. 5th in the Bakehouse, is the dough after 12 hours in a 45 F environment.
So, mix at 10:00 PM and it's ready to be pre-shaped the next morning.
Next week we do the Bread Class.  Yep, I'll try and remember to take more photo's next time.