4 files changed, 74 insertions(+), 5 deletions(-)

M content/bread/ciabatta.md
M content/bread/focaccia-ligure.md
M content/bread/toast-loaf.md
M layouts/bread/single.html

@@ 17,6 17,7 @@ ingredients:
     quantity: 20
   - name: Bread Improver
     quantity: 15
+serving: 450
 ---
 
 ## Overview

@@ 1,8 1,71 @@
 ---
 title: Focaccia Ligure
-draft: true
+
+ingredients:
+  - name: Strong Wheat Flour
+    quantity: 1000
+  - name: Water
+    quantity: 500
+  - name: Salt
+    quantity: 20
+  - name: Liquid Malt
+    quantity: 50
+    comment: Honey will do if you can't find it
+  - name: Olive Oil
+    quantity: 40
+  - name: Butter
+    quantity: 35
+  - name: Biga
+    quantity: 350
+  - name: Fresh yeast
+    quantity: 20
+serving: 200
 ---
 
-```
-// TODO: Write recipe
-```
+## For the Biga
+
+- 1kg Strong Wheat Flour
+- 500g water
+- 40g fresh yeast
+
+Simply mix all the ingredients together and let rest for 2 hours
+
+## Cooking
+
+I have a pizza oven capable of reaching high temperatures,
+so for me the settings are:
+
+- Base: 400ºC
+- Ceiling: 300ºC
+
+Cook until nice and browned on the top, around 4-6 minutes.
+
+## Process
+
+Mix in the flour, salt, biga and all the water. Mix well.
+
+Add the malt bit by bit, followed by oil (use high quality extra virgin olive oil)
+and finally butter.
+All ingredients must be well mixed before proceeding to the next.
+
+Add the yeast and integrate it well.
+
+Let the entire dought rest for 1 hour in a humid oven.
+
+Passed the hour, stretch it using a rolling pin until it's size is approximately
+the size of the baking sheet you're using.
+The dought won't reach all the way to the edges of the sheet,
+it's fine, don't overwork the dough.
+Let it rest again for 1 hour in a humid oven.
+
+Stretch again the dought, this time it'll comfortably reach the corners of the
+sheet. Add the traditional finger marks by pressing your fingers firmly in the
+dought, enough to leave a big mark but not enough to break the dough.
+Let it rest again for 1 hour in a humid oven.
+
+Finally, mix in a glass in equal parts oil and water and spread the solution over
+the dough, making sure it fills in the holes.
+Sprinkle some thick salt on top and put in the oven.
+
+Cook until light brown but not completely browned. The holes should still appear
+light in colors when done.

@@ 24,7 24,7 @@ ingredients:
     comment: Alternatively use 80g of milk
   - name: Bread Improver
     quantity: 20
-serving_size: 500
+serving: 500
 
 gallery:
   - path: images/bread/toast_loaf/01.jpg

@@ 22,6 22,11 @@
     </tbody>
   </table>
 
+  <script>
+    window.ingredients = JSON.parse({{ .Params.ingredients | jsonify }});
+    window.serving = {{ .Params.serving | safeJS }};
+  </script>
+
   {{ .Content }}
 </article> 
 {{ end }}