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My biggest failure to date 😂
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My biggest failure to date 😂


100% wholemeal, 100% hydration. Have done before with the same flour. This time however I overproofed it further than anyone has proofed before.

Would any like actually like my process?

I took it out the oven, olive oiled it up and now making a wholemeal focaccia.

Also uploading an image of my dog chewed airpod to give an idea of the morning I’m having 😂

by twfergu

6 Comments

  1. twfergu

    1000g wholemeal
    1000g water
    140g stiff starter
    20g salt

    Fed starter and let double for 5 hours

    Autolyse flour for 2 hours – 750g water

    Added starter, salt and second water

    Rested 30 mins

    4 x stretch and folds over 30 min intervals

    2 x coil folds

    Left to bulk ferment at 28c – was trying to rush!
    6 hours

    put in fridge overnight as it hadn’t finished proofing, or so i had thought.

    Looked in the morning, was pitted and overproofed.

    Did the worst shaping of my life, was impossible to handle.

    Banneton while oven preheated

    Turned out onto tray, they then spread.

    I then added olive oil to make focaccia

    I then burnt it because the oven was accidentally on 260c

  3. the-book-anaconda

    Cross-section, please? If it possible to do that for 2d objects, I mean

  4. Affenmaske

    Thanks for sharing, it made me laugh 😀 I had a rough day at work yesterday, made some stupid mistakes and was beating myself up about it, but I guess it was just a bad day for everyone!

  5. malumalushy

    what did it do to the airpods 😭😭😭

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