Experimented with 100% hydration focaccia.
No real recipe, I just weighted everything according to the bakers percentage.
Same amounts of strong bread flour and water, 2% salt and olive oil in dough, 1.4% yeast. 4 coil fold spaced 30 minutes. Cold proof in fridge for 48 hours. Final proof for 2:30 at 30C temp, 90% humidity (I leave in subtropics). Baked at 230C for 30 minutes.
Didn’t raise in oven as much as I wanted though. Maybe overpoofed a bit, or baking tray was too big. I will try to make a bigger dough for the same tray.
by alcopandada
3 Comments
Cool. What does the crumb look like?
Wow stunning!!!
99/100. 1 point docked because it’s not in my mouth.