Recipe I semi created (I was following the King Arthur sourdough focaccia recipe but realized I didn’t have enough starter so I slightly adjusted it!)
250g starter
530g KA bread flour
300g water
8g yeast
1tbsp honey
18g sea salt
I let the yeast bloom for 20 minutes before mixing it into the dough.
Then I let it sit at room temperature, covered, folding and rotating 90* 4 times every 30 minutes, for 2 hours. So a total of 4 sets of folds.
Then I placed it in a 9”x13” baking tray for 36 hours.
The morning of baking I removed it from the fridge for 2 hours then Baked at 425 for 30 minutes.
Meatballs and sauce also homemade lol
I forgot to take pictures of the cross section and bottom before forming the sandwich, but the bottom was much more crispy and golden brown than the top. I definitely should’ve baked it longer but also what helps is putting another tray underneath which I just forgot to do this time.
by XandersOdyssey
4 Comments
Awww, down vote for no cross section and bottom shot 🥺 just kidding, I forget to do that sometimes. Looks good 👍🏼 👍🏼What I do after the bake is to throw on the oven broiler for a minute or two to brown the top. That’s what I do and works great.
But, I think you had more than enough starter for the amount of flour, 100g would have been ok. No need for the yeast or the honey. You could have reduced the salt to at least 10g too. It worked out for you. Still looks good 👍🏼
Stooooopppppp I just ate but this has me salivating!
Criminally underbaked but that dough is beautiful
Looks great- though I suspect drizzling like 50ml of olive oil on top after dimpling will give it more browning and crispiness!