August 18, 2015
“If the dough pulls back, it doesn’t want to be touched so set it aside for a while,” said Lisa Parkinson, who is teaching a technique class at Williams-Sonoma on making focaccia.
Stories this photo appears in:
Alexandria People at Work: The Art of Making Bread
The oven is warming to 450 degrees. Lisa Parkinson has lined up the unbleached flour, yeast and milk beside the freshly chopped rosemary, basil and thyme.
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