{"id":305400,"date":"2025-11-20T05:07:50","date_gmt":"2025-11-20T05:07:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/baking-out-of-my-kitchen\/"},"modified":"2025-11-20T05:07:50","modified_gmt":"2025-11-20T05:07:50","slug":"baking-out-of-my-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=305400","title":{"rendered":"Baking Out Of My Kitchen."},"content":{"rendered":"


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I went to Valle Verde 2 yesterday to teach my students how to bake a big batch of Focaccia. <\/div>\n
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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. <\/div>\n
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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. <\/div>\n
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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. <\/div>\n
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For special one on one sessions, please send me an email or message though Facebook or Messenger for details. <\/div>\n
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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, […]<\/p>\n","protected":false},"author":1,"featured_media":305401,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[2884,1114],"dealstore":[],"offerexpiration":[],"class_list":["post-305400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-baking","tag-kitchen"],"yoast_head":"\nBaking Out Of My Kitchen. - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=305400\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baking Out Of My Kitchen. - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"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, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=305400\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-20T05:07:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/AVvXsEi3yIPmeKb5mCpMJMEzSeVAWOSLRgo9xEFrSFZBBVDHLrOLIwNAhzE5PHFkXTYZs0rQZPrAr7qV37OfIvKJNXH1me1n02IX.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=305400#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=305400\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Baking Out Of My Kitchen.\",\"datePublished\":\"2025-11-20T05:07:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=305400\"},\"wordCount\":146,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=305400#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/AVvXsEi3yIPmeKb5mCpMJMEzSeVAWOSLRgo9xEFrSFZBBVDHLrOLIwNAhzE5PHFkXTYZs0rQZPrAr7qV37OfIvKJNXH1me1n02IX.jpeg\",\"keywords\":[\"Baking\",\"Kitchen\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=305400#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=305400\",\"url\":\"https:\/\/fivemor.com\/?p=305400\",\"name\":\"Baking Out Of My Kitchen. - 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