I’ve been tinkering with a foccacia recipe. 24hr cold poolish with a 48hr cold ferment. With the goal of learning the variables of low yeast inoculation and fermentation windows. Any feedback is appreciated!
by garrgoyyle
12 Comments
garrgoyyle
90% Hydration— I wasn’t happy with the bake for a few different reasons but thought I could get some feedback regardless!
Most foccacias I’ve seen at 72hrs of fermentation were either fermented that long by accident with many overproofed. My overall goal for this recipe is to achieve the depth of flavor found in longer cold fermentations while avoiding dreaded gluten degradation. My next tests will include a two stage bassinage to strengthen dough structure further.
sfrnes
Beautiful work
East-Specialist-4847
Recipe
bopman14
0/10 because it’s not currently in my mouth
Xanturrya
May I ask why you were unhappy with the bake? That bread looks gorgeous to me
sfrnes
I would suggest playing around with the pan weight. Sometimes can achieve a lighter texture throughout the whole tray by using less dough in the pan. It’s of a fine line of pan helping with oven spring & pan constricting oven spring. It is a matter of heat transfer to the dough. I started using 1500g, and have over time decreased to 1000-1200g dough in a standard half sheet with notably better results.
Ok-Professional6238
I would like to have the recipe, that focaccia looks incredible.
tokenasian1
this should have had a NSFW tag
nishkarr
I picked the wrong day to quit carbs
BlueAnnapolis
Nice open crumb, great color.
But you are the only one who can rate it – taste is most important. Don’t fall into the trap of rating *food* based on how it looks.
M_Assi
Just add some jam.
PenguinsPrincess78
I like the heavy Steel cookie sheets. They work really well.
12 Comments
90% Hydration— I wasn’t happy with the bake for a few different reasons but thought I could get some feedback regardless!
Most foccacias I’ve seen at 72hrs of fermentation were either fermented that long by accident with many overproofed. My overall goal for this recipe is to achieve the depth of flavor found in longer cold fermentations while avoiding dreaded gluten degradation. My next tests will include a two stage bassinage to strengthen dough structure further.
Beautiful work
Recipe
0/10 because it’s not currently in my mouth
May I ask why you were unhappy with the bake? That bread looks gorgeous to me
I would suggest playing around with the pan weight. Sometimes can achieve a lighter texture throughout the whole tray by using less dough in the pan. It’s of a fine line of pan helping with oven spring & pan constricting oven spring. It is a matter of heat transfer to the dough. I started using 1500g, and have over time decreased to 1000-1200g dough in a standard half sheet with notably better results.
I would like to have the recipe, that focaccia looks incredible.
this should have had a NSFW tag
I picked the wrong day to quit carbs
Nice open crumb, great color.
But you are the only one who can rate it – taste is most important. Don’t fall into the trap of rating *food* based on how it looks.
Just add some jam.
I like the heavy Steel cookie sheets. They work really well.