Recipe : https://app.samsungfood.com/recipes/10772d67b8670bc48558f1a0e85e9f160b0
Made it with 11% protein bread flour (T65), 4 series of stretch and fold, 72 hours cold fermentation. 2 hours proofing at room temperature.
The salt I put on top burnt during baking, I don’t know why. Pretty happy with the final result, the foccacia is airy and very crispy. I wanted something taller but this thickness is perfect for sandwiches. However I feel that the dimpling process killed some air bubbles. The dough deflated quite a lot after I did it. What is the purpose of this technique ?
The crumb is good but somehow a bit « spongy », I was hoping for something softer. I was thinking about adding AP flour but the author of the recipe uses Manitoba flour and her crumb looks perfect. I will definitely try again with a flour that contains more protein, around 14-15%.
I used the focaccia to make sandwiches, with homemade pistachio basil pesto, straciatella and mortadella. It was so good !
I will be happy to ear your advices to improve this focaccia 🙂
by Good-Ad-5320
13 Comments
Looks great! Try the higher protein flour the same way and see if that gets it for you. Otherwise I’d say to not have it deflate at the last stage you could try a few things like removing a fold, reducing the bulk fermentation, removing or reducing the room temp proof, reducing the hydration a couple %…This technique should increase the amount of bubbles not decrease it so it just needs to be younger at that point which can be achieved in many ways.
you did great, it made me hungry right away.
This looks exactly like what focaccia should be! Crisp and pillowy.
I generally salt my focaccia after, with finishing salt. Salt in the dough, and salt on just as it comes out. Baking it with the salt doesn’t do anything beneficial to the final product.
I imagine the salt itself didn’t burn, but if it has a mineral content, that may have burnt.
So am I supposed to be shaping it into the pan and then leaving it for a while?😅
It’s beautiful!
Bravo
This looks gasss
Great job!
Hi, for 4 sets S&F, how long is the rest time in between?
Looks so Good
Mmmmm bubbly wubbly! 😋
looks a bit like a biological experiment, which it actually is 😉
congrats!!
Good job!