82% hydration
Ingredients
- 365 g strong bread flour
- 45 g whole wheat
- 330 g water (22 °C)
- 70 g active starter (100% hydration)
- 9 g salt
- 20 g olive oil
- Extra olive oil for tray + topping
- Dry thyme and flaky salt
(I think it could have proof a bit longer)
by ehtio
7 Comments
That does look very nice! Good job 🙂
Yum! Looks perfect!
That looks awesome. Nicely done chef!!!
Love making this
I don’t even know what Focaccia bread is…But I need to learn to make some.
How long and at what temp did you bake this? Looks great!
Recipe: Sourdough Focaccia @ 82% Hydration
Ingredients
* 365 g strong bread flour
* 45 g whole wheat flour
* 330 g water (22 °C)
* 70 g active starter (100% hydration)
* 9 g salt
* 20 g olive oil (plus extra for tray and topping)
* Dry thyme and flaky salt for topping
Process
* Autolyse: Mix flour and water. Rest 2 hours.
* Add starter, salt and olive oil, mix well and develop gluten a bit in the bowl.
* Coil folds: 5 sets every 30 min.
* Bulk ferment about 6 hours at ~24 °C (until very bubbly and jiggly).
* Cold proof in fridge ~12 hours.
* Remove from fridge, rest 90 min at room temp.
* Drizzle oil, dimple dough gently, add thyme and flaky salt.
* Bake: 220 °C for about 23 min until golden.