100% Hydration Focaccia: Make it like a professional!

Everything you need to know to make 100% hydration focaccias on one video! We are looking for a super light, fluffy and airy focaccia to make amazing sandwiches with our friends from Corte Charcuteria.

We are also looking for the perfect flour to make focaccia through 3 autolysis. Which flour will be the perfect one to make Focaccia: All-purpose Flour, Strong Flour or Baking Flour?

This is the recipe we used in the video. It allows you to make 1kg of dough.

Ingredients:
– (100%) Biga – Strong flour: 485 grs
– (50%) Biga – Water: 242 grs
– (1%) Biga – Fresh yeast: 5 grs
– (50%) Refreshment – Water: 243 grs
– (2%) Salt: 10 grs
– (3%) Olive oli: 15 grs

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#focaccia #sandwiches #homemade

If you want to learn how to bake this 100% hydration fkaa and something else stay watching this video glut Morgan everyone today we’ll be baking fuka yes I know that in my channel I have many other recipes of fuka but not this one this one is going to have 100% hydration

And what that does mean that means that in 1 kilo flour we have 1 kilo water so it’s going to be an almost impossible mission the whole idea of this Quest is to get a fuka very very light super Airy open cramp and if you stay till the end

Of the video there’s going to be an incredible surprise so let’s get started but before we start with the recipe we need to do something since this is a very hydrated dough we need to check what flour are we going to use so I am going to check three different flowers

And see which one is the perfect for this fuka the first flower for this test is going to be the allpurpose flour 100 G flow and 100 G water we are not knitting just mixing till the flour gets all hydrated now I cover it with a lid

And let it rest for 1 hour the next one is bread flour we’re going to use equal parts of flour and water again put the lid on and done time to rest for 1 hour this flour should be the one for this kind of aacha so we have 100 G of flour

And we add 100 G of water mixing and done recover it and let it rest for 1 hour good it’s been an hour so it’s time to check the flowers how did they respond to the aliz okay let’s go first with the allpurpose flower I wet my hand

And now I pick it up and I try to stretch M no no there is no gluten development at all it was too much water for this flour let’s move on to the next one now time for the bread flour okay I wet my hands again and remove it from

The bottom was look I thought it was looking a little bit better but not that better 100% hydration is too much for this flower maybe around 70 80 could be okay now to move to the last one now we’re going to check the membrane of the

High gluten flour and I pick it up ah looking good H here we have some gluten def check my fingers it’s so translucent and yes I like this flower so we are ready to start with the fuka and now that we have the flower let’s check the

Formula here it is remember that you can add it into my app gluten Morgan Bakers percentage it’s totally free for Android or iPhone have you seen the formula this fuka is made with Biga but interesting thing about this recipe is that the 100% of the flour goes into the biger yes

We’re going to preferment the whole flour one day before that’s going to make it super tasty super light and super Airy and the other thing is that we’re using 100% water this is an extreme recipe so let’s start with the Biga for the Biga we need the flour that

We already know which is some water yeast and a container so we put in the container all the flour we add the yeast and now we add the water remember that in the Biga we use one pot of flour and then half pot of water the rest of the water is

Going to be incorporated in the final recipe so at the beginning this is going to be a very dry dough we shake it a little bit or we can use a spoon we are not knitting at all there’s no gluten development we’re going to get all these

Chunks of flour it’s perfect as soon as all the water is incorporated that’s all so that is the texture that we’re looking for now we cover it and we leave it there on the counter until tomorrow and here we have the full fermented bigger as you can see it hasn’t grown

That much but it is all full of bubbles so now we are ready to continue with the recipe so now it’s time to start with the final dough as we’re working with a Biga I recommend you to use a stand mixer if you have of course you can do

It by hand because sometimes you get these little chunks of flour or Biga that keeps in the dough for longer time that’s why I recommend if you have a mixer use it okay let’s start and the ingredients for the final dough are are of course the Biga so we need the rest

Of the water some salt and a good olive [Applause] oil I feel like an Italian [Applause] makingi As usual I am going to use the baddle instead of the hook because we’re working with high hydration dose and this is much more efficient so now I’m going to add the water little by little that’s called basinas in French it’s going to be hard

And almost at the end I’m going to add the salt and finally the olive oil so let’s start at M gluten be with us I still have all this water left but now I move to spit number two oh we’re going good we still have all this mdle water to reach the 100%

Hydration so the key is always to keep the dough hooked to the padle and we still have this little last amount of water to go in and here I have the last drops of water for 100% hydration and now that the gluten network is almost developed time to add the

Salt and last but not least the olive oil we’ve got it wow and now that it’s on the counter a few stretching and foldings kind of bur inet Style and now that the dough is in the bowl I’ll cover it and take it to the fridge for cold fermentation until tomorrow see

You good morgan everyone and here I am again 24 hours later with the dough already proved let’s take a look it’s a little bit scary but let’s go on an oven tray we pour some olive oil but some not a lot of olive oil yes believe in me because it’s really

Important and wow this dough is so sticky so we stretch it a little bit with our fingers and let it there okay now that the dough is UN molded I have to stretch it very very little the thing is to wait till the gluten Network relaxes a little bit otherwise I’m going

To break it now another drizzle of olive oil and we do the final adjustments always doing it very carefully now that the dough is already stretched it’s time to bake it I have my oven appreciate it at 480° F and it’s going to be there for around 50 minutes let’s

Go are you lost with all the sour dough bread recipes that you find on the internet would you like to learn all the tips and tricks to make your own sourdough bread at home then I have the solution I have designed the perfect Master Class of sourdough bread just

Made for you by clicking the link on the description you will learn how to make and take care of your sourdough starter how to knit shape ferment and bake your sourdough bread how to use and read the baker’s percentage all the basic techniques to bake like a pro at home

And how to read and understand your dough don’t miss out on it and click the link on the description right Now and now the crucial part of the video unmolding the fuka ha okay I’ve got it and now that the fuka has coolen down it’s time to slice it oh this is really really light okay Wow I can’t believe it it was almost a mission impossible as I said but it really was worth it this can of end like this I have an idea follow me Hi Willie I brought you the fuka oh how you doing this is the best place for a super sandwich B for wow the Rula For For Quadrus so fi glad to have you here you were in the neighborhood yes uh just SM some good things and came so what I want you to give us your opinion about this excellent shutter and the fuk the number one of Argentina you know C got three different sandwiches with fuka okay well

So let’s try it we have a sandwich called f you’re olive oil my olive oil and Patagonian cheese amazing combination okay what do you think about this moranella fuka sandwich Mill is not bologa H some call bolog no no Mill is m bolog is bolog Mill is amazing Dr tomato bellaella cheese

So tell me what about the last sandwich it has a this kind of salami with calamari and incredible romesco sauce Moria cheese lettuce and pickle onions the best okay thank you w for being in the neighborhood thank you Raymond thank you weie great thank you Billy your Charter

Is excellent so if people want to try your your Charter where they can find you okay we are in lower belano buenos buos Argentina and thank you we’ll see you on the next video I hope you have enjoyed this video and if you want to learn more about

Sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was especially designed for you