Focaccia + boule. Same dough. 100g starter in a 1:1 ratio. 900g water, 950g bread flour, 50g WW. Handful of salt. I let the focaccia go all night in a cool spot, about 18C. The boule I shaped and fridged before bed. Both had bulked for about 6 hours prior to bed including a 1 hour autolyze.
by FayeCooks
4 Comments
I sliced the focaccia warm in the morning and the boule late this afternoon hence the different lighting 😅
If I made a loaf like yours I would also be proud to share.
Looks excellent. Love the fully pushed proof on the focaccia!
90%. Whoa…