This morning it had bubbled up nicely,
so I split it and made a focaccia dough with half, using lots of Olive Oil,
the rest I made into the Chocolate and Vanilla dough I have been eyeing up for ages.
I shaped everything at 0745, and by 1100 the Focaccia was ready to bake,
very nice with some Blackberry Vinegar.
Meanwhile the Chocolate dough was rising nicely,
|And at 1430|
Not a bad days work.