That looks beautiful.
Barriehie
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Hard as concrete brownies...
Barriehie
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My high hydration, 80%, focaccia is moving right along! It's going in the fridge tonight.
badjak
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I need to bake something...
There are wholewheat sourdough balls sitting in the fridge
There are wholewheat sourdough balls sitting in the fridge
Barriehie
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Naan breads!
Barriehie
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Started out I was going to make a high hydration, 80%, focaccia but changed horses mid-trip. I got as far as adding the EVOO and then mixed in about a Tbsp of soaked and crushed green cardamon pods. Worked out quite well even though I was a bit heavy with the pretzel salt. The texture is a bit cake like, probably from the EVOO. 
badjak
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How did you grind the cardemom?Started out I was going to make a high hydration, 80%, focaccia but changed horses mid-trip. I got as far as adding the EVOO and then mixed in about a Tbsp of soaked and crushed green cardamon pods. Worked out quite well even though I was a bit heavy with the pretzel salt. The texture is a bit cake like, probably from the EVOO.
Coffee grinder?
Barriehie
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After it was soaked, about 20 minutes, I just swirled it around in my granite mortar a few times. I couldn't tell the pieces I ate were there in the bread texture wise but the flavor was.
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Next time, just use about 6-7 cardamom pods, vand remove the seeds. Grind them a bit in your molcajete. That'll give you the flavour. 2 tbsps is overkill, and soaking them will impart the flavour into the water.
Barriehie
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Good to know. I dropped about half in the dishwater so probably had about as many as you're saying. Can't remember if I used the water. They do have a good flavor! I'll be messing with these a bit for sure.
Looks tasty!
Was that the mid course change?
The texture is a bit cake like, probably from the EVOO.
Using bread flour?
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Barriehie
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Right after I added the 43 g of EVOO...
No, Wallyworld AP unbleached.
I don't buy bread flour. When it needs more protein I shake in some gluten. For the size of loaf that I make a round about amount of a spoonful works.